Nothing is more warming on a cold or rainy day than a good bowl of chili. This one-pot beef chili with adobo and a hint of coffee hits all the right notes.
Recipe tags: adobo base, moderate difficulty, lunch, beef, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 1 lb | lean ground beef |
| ¼ tsp | salt |
| ¼ tsp | black pepper |
| 1 | onion, diced |
| 2 cloves | garlic, minced |
| 1 tbsp | chili powder |
| ¼ tsp | ground cinnamon |
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 2 cans (19oz each) | pinto beans, drained and rinsed |
| 1 can (28oz) | diced tomatoes with juice |
| 1 cup | brewed coffee |
| 1 tbsp | brown sugar |
Directions
Into large Dutch oven or saucepan set over medium-high heat, add oil. Add beef, salt and pepper; cook, stirring and breaking up beef, for 5 to 8 minutes or until starting to brown. Stir in onion, garlic, chili powder and cinnamon. Cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in Culinary Collection Adobo Base and cook, stirring, for 1 minute.
Stir in pinto beans, tomatoes, coffee and brown sugar; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 to 30 minutes or until thickened.
Tips: To make this an adobo chili feast, top with dollop of sour cream, pickled green chile slices and finely chopped cilantro. Serve with wedge of lime and warm corn tortillas. For an extra-thick chili, finely chop 1 small corn tortilla and stir into chili in the last 10 minutes of cooking. It will fall apart in the chili and thicken the sauce nicely.