Chipotle Chili Bowl

Photo: Ken & Patti Fisher

Ingredients

3 pounds of any roast beef (Patti got a sirloin tip)

2 large sweet onions, rough chopped

Garlic to taste, I used 2 hand full’s of fresh peeled cloves (I buy it 5 Lbs. jars)

7 dried chipotle peppers, rough chopped

12 ounces can tomato sauce

1 quart beef broth

2 tablespoons cumin

2 tablespoons coarse black pepper

Salt to taste

3 tablespoons corn starch

3 tablespoons bacon grease or oil

Shredded cheese of your choice

1 sour dough or French bread “Cannon Ball” for each person.

Preparation

In a skillet or Dutch oven (I use cast iron) heat up your bacon grease.

While that is heating cut your meat into 1 to 2 inch cubes. Add to the skillet when the oil is hot. Brown meat, stirring to brown all of it. You may need to do it in batches.

There will be a lot of juices in the skillet when the meat is brown. Don’t throw it away, there’s tons of flavor here, use it.

Now, you have a choice to make, it needs to simmer 5 or 6 hours. You can do this in your Dutch oven and come and stir it every so often or if you have things to do put it in the crock pot. This time I used a crock pot on high for 5 hours, and one hour on “keep warm”.

Pour the meat and all the juices into the crock pot.

Adding one onion, garlic, cumin, pepper, salt, tomato sauce and beef broth. I cut the peppers into little pieces with kitchen shears, too easy.

The last hour of cooking add the other onion.

Now if you are like me you will want a nice thick sauce.

Mix Tbsp. of the corn starch with cold water until smooth,

I use a fork for this. Stir it into your chili.

It will start to thicken. If you want it thicker,

Add more but only a little at a time because it can get too thick.

To serve slice the top of the cannon balls and hollow them out.

Patti likes to save the bread guts to mix into soft boiled eggs.

Fill with chili, top with cheese, put the top back on. Placing them on a cookie sheet and into the oven at 350 for a few minutes to melt the cheese and serve.

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About

I have been going through “Chipotle Withdrawals” these last few weeks.
I love the sweet smoky flavors of Chipotle on the grill.
Everyone here (Patti) has been saying “NO More Chipotle for a while, It’s too hot”.

I don’t understand this, chipotle is just a smoked jalapeno, and these are mild sweet peppers that are AWSOME on the grill.

Well, I just couldn’t stand it anymore.
So I made up a batch of chipotle chili from scratch with a nice thick sauce that was good for dipping.
I did not do my normal thing by using different dried chili peppers that can build up a little heat (4 or 5 on my heat index). I just used dried chipotle peppers.

Using only dried chipotle peppers, sweet onions and garlic as my building blocks this chili came out with a rich sweet chipotle flavor that will sooth anyone’s chipotle cravings and the meat was so tender you did not need teeth. (I am not that old yet)

I let it simmer all day listening to the girls saying it smells soooo good but it’s going to be too hot.
When I tried to get them to taste it they wouldn’t…

But when dinner time came, they EVEN ATE THE BOWLS…good thing they were made out of French bread.

Prep Time: 20 minutes
Cook Time: 5 Hours in crock pot

Chili is one of those things that you can do almost anything with.
Traditional chili is only meat and peppers. It was made by the poorest of the poor.
They did not have much to start with and the little meat they had was the cheapest, toughest cuts.
There were no tomatoes, onions or beans to be found.
They came up with chili to stretch out the food they had.

Some Chili Heads would never think of adding tomatoes, beans, rice or onions to their chili.
But you can do whatever you want. It’s just chili, you can’t hurt it.

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti