Last night, I made a recipe for Smoky Southwestern Chili with Chipotle, Black Beans and Corn based on the America’s Test Kitchen book Cooking for Two. I’ve altered my recipe slightly as I add more seasoning and much more chipotle pepper.
It’s well worth making. And you can even make it for more people if you double or triple the recipe.
How to below the fold:
Important reminder: Recipe is for two
- 1 tablespoon vegetable oil
- 1 small onion, minced
- 1/2 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces.
- 3 garlic cloves, minced
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon oregano
- 1 teaspoon minced chipotle chili in adobo sauce
- 3/4 cup drained and rinsed can of black beans
- 1/2 cup frozen corn
- 8 ounces of 85 percent lean ground beef
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, bell pepper, garlic, chili powder, cumin, coriander, oregano and 1/4 teaspoon salt and cook stirring often, until the veggies begin to soften and the spices are fragrant. 3 to 5 minutes.
2. Stir in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 2 minutes.
3. Stir in the beans, diced tomatoes with their juice and tomato sauce, and bring to a boil. Cover. Reduce heat to low and simmer, stirring occasionally for 45 minutes.
4. Uncover and continue to simmer stirring occasionally, until sauce is slightly thickened about 15 minutes longer. Stir in corn and cook another 2 to 3 minutes. Season with cheddar cheese, sour cream, lime wedges, a tinge more salt and serve.
Or if you’re like me, you’ll add even more chipotle peppers.