Chipotle Chili con Carne

By GratefulSea

A word to the wise: Chipotle chilies are **hot.** Though this recipe calls for 1 to 1-1/2 Tablespoons of chipotle chili powder, we use a third of that, 1 teaspoon, and it's really quite hot enough. I encourage others to start with less, knowing you can always add more later.

Ingredients

• 1 pound lean ground beef or turkey
• 6 cloves garlic, minced
• 2 large onions, chopped
• 1 to 2 green peppers, chopped
• 4 Tblsp chili powder
• 1 to 1 -1/2 Tbsp chipotle chili powder
• 2 Tblsp cider vinegar
• 2 tsp ground cumin
• 1/2 tsp allspice
• 1 tsp salt
• 2-15 oz cans crushed tomatoes (Tuttorosso, Muir Glen Organic or Hunts Organic)
• 1-15 oz can diced tomoatoes (Tuttorosso, Muir Glen Organic, or Hunts Organic)
• 4-15 oz can kidney beans, with liquid

Preparation

Step 1

Cook beef, garlic, onion, green pepper in a heavy skillet or dutch oven over medium-high heat, stirring frequently to break up the meat. Cook until onions are soft and meat is no longer pink.

Add all remaining ingredients. If time allows, simmer for several hours to reduce the liquid and allow flavors to meld. Or, bring to a boil, then cover and reduce heat, allowing to simmer for 45 minutes. Either way, stir frequently.