Chili is great on a cold rainy night or afternoon. It’s easy to prepare since basically all you do is throw things into a crock pot and let the crock pot do the rest of the work. This chili has a really nice smoky flavour to it and depending how spicy you like your chili you can add more or less of the chipotle peppers.
Fire Roasted Chili:
- 1 pound top sirloin steak, cut in bite size pieces
- 1 pound ground beef
- 1 cup all purpose flour
- 2 tablespoons smoked paprika
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 onion, diced
- 3 celery ribs, diced
- 6 garlic cloves, crushed
- 2 medium Anaheim peppers (or New Mexico peppers), chopped
- 3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 can pinto beans, drained
- 1 can black beans, drained
- 1 can red kidney beans, drained
- 1 jar Newman’s Own Sockarooni sauce
- 2 cups beef stock
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Kosher salt
- Ground black pepper
In a ziplock bag combine the flour and the smoked paprika. Add the steak and toss around in the flour mixture until all steak pieces are completely covered. Heat oil in a large skillet. Once oil is hot add the steak and sear on all sides. Add steak to a large crock pot.
Return the skillet back to the heat and brown the ground beef. Season meat with salt and pepper. Add the beef to the crock pot.
In the left over meat juices add the carrots, onions, celery and garlic. Cook until softened. Add the Anaheim peppers, chipotle peppers and the adobo sauce. Mix together well. Add all the beans and mix well. Transfer the vegetables to the crock pot. Add the Sockarooni sauce (found on the pasta sauce aisle) and the beef stock. Stir well. Sprinkle with the chili and cumin powder. Stir well. Add the lid and cook on low for about 4-6 hours.
After a couple of hours taste the mixture and decide whether to add more chili powder or more smoked paprika.
Enjoy on a nice cold night snuggled up in a blanket.
Adapted from foodnetwork.