2 Tbsp vegetable oil
2 c. onion, chopped fine
3 lb. ground meat
2 tsp chili powder
2 15.5 oz. cans white beans
2-3 Tbsp. adobo sauce from a can of chipotle en adobo
1 26 oz. can tomato puree
2-3 c water
salt to taste
Adobo adds an authentic flavor to this easy chili.
Yield: 8 servings
In a large stockpot, heat oil over medium heat. Add onion and saute until soft and translucent, about 8 minutes.
Add meat to stockpot and cook until it is no longer pink. (Alternately, cook the meat in a separate skillet and transfer it to the stockpot with a slotted spoon, minimizing fat.)
Add 1 tsp chili powder to the stockpot. Rinse and drain beans, then add them to the stockpot. Add 1 Tbsp adobo sauce. Add tomato puree and 2 c. water.
Bring to a boil, then reduce heat to simmer. The liquid should just cover the meat and beans. (If it does not, then add water and tomato puree in equal proportions.) Simmer 15 minutes.
Correct seasoning, adding more chili powder and adobo sauce if necessary.
Cook over low heat 1 hour.
Submitted by Gretchen Grant Contributed on: and modified on Thursday April 29th, 2010