Firecracker Chili Recipe
Rate & Review
Canned chipotle chiles in adobo provide both heat and a rich smokey flavor. Find them in well-stocked supermarkets or in Hispanic groceries. Any leftover chipotles can be frozen for future use.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 pound dry beans, preferably pinto beans
2 tablespoons oil
1 large onion, chopped
4 cloves garlic, or to taste, minced
3 chipotle chiles in adobo, chopped (include some sauce)
4 tablespoons chili powder
2 teaspoons salt
1/2 cup ketchup
4 cups chopped fresh tomatoes OR one 28 oz. can
1/4 cup chopped fresh cilantro (optional)
1/2 cup sour cream (optional)
1/2 cup grated cheese (optional)
Sort and rinse beans. Add 2 quarts water (if possible, do not use very hard water-- this could prevent beans from softening) and let stand overnight, or use quick-soak method: boil beans in 2 quarts water for 2 minutes, cover, and let stand 1 hour.
Return beans and soaking water to medium heat.
In a saucepan or skillet, heat oil. Add chopped onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook another minute or two. Add to beans.
Add chipotles, chili powder, salt, ketchup, and tomatoes to beans. Adjust heat to maintain a simmer and cook until beans are tender, 1 1/2 - 2 hours. Taste for seasoning. Top, if desired, with any or all of: sour cream, chopped fresh cilantro, grated cheese.
: Allow plenty of time for beans to cook - old beans take longer.
Spiced Up Chili
chopped green bell peppers
Spicy Quick Fix Chili
McCormick® Chili Powder
(14 1/2 ounces each) stewed tomatoes
(15 ounces) kidney beans
Buffalo Chicken Chili
More Similar Recipes
Firecracker Chili Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com