Smokey Beef Chili from Christine and Bruce

 

Over the weekend, we made this delicious smokey chili recipe to freeze for meals.  We are thinking it will be good on a baked potato or baked sweet potato.
---Christine and Bruce

Smokey Beef Chili

Prep Time: 30 min Cook Time: 3 hours Servings: 10 servings Source: Famouschilirecipes.com

Ingredients

3 pounds ground beef

3 tablespoons vegetable oil

3 cups beef broth

1 15 oz can red pinto beans

1 14 oz can diced tomatoes (do not drain)

1 15 oz can tomato sauce

1 6 oz can tomato paste

1 tablespoon cider vinegar

2 large onions, diced

1 large green bell pepper, diced

6 cloves garlic, minced

3 tablespoons ancho chili powder

3 tablespoons pasilla chili powder

1 tablespoon sugar

3 tablespoons cumin, ground

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon black pepper, ground

1 teaspoon cayenne pepper

4 chipotle peppers, seeded and chopped in adobo sauce

Directions

In a large pot, brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef.

Add onions and green bell pepper to the ground beef and cook over medium heat, stirring until the onions are soft and translucent.

Add the garlic, ancho chill powder, pasilla chili powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat, stirring for 12 minutes.

Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.

Notes

Most chili recipes with beef have you leave the fat in the chili then remove it once you have refrigerated the chili overnight. You can also do that with this beef chili recipe, but if you are serving the chili right away, you should go ahead and drain the fat off