Seasonal / Holidays
Chipotle Chili
Prep Time: 10 min | Cook Time: 80 min | Servings: 6 | Calories: 415
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Prep Time
10 min
Cook Time
80 min
Servings
6
Calories
415
There’s something incredibly comforting about a bowl of homemade chili seasoned with chipotle in adobo sauce, tons of spices and simmered to perfection. Topping each steaming bowl with Sargento® Shredded Mild Cheddar Cheese - Fine Cut, sour cream and chopped tomatoes makes delightful cooling ingredients for a chili that packs heat!
Ingredients
- 2 lbs. lean ground beef
- 1 large onion, chopped
- 3 Tbsp. ground cumin
- 3 Tbsp. chili powder
- 1 Tbsp. garlic powder
- 1 tsp. salt
- 2 cups water
- 1 cup finely chopped fresh cilantro, divided
- 2 cups (8 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut, divided
- 2Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
- 2 tomatoes, chopped
- 1/2 cup sour cream
Directions
- Cook beef with onions in large Dutch oven over high heat until beef is no longer pink, stirring often, about 10 minutes. Add cumin, chili powder, garlic powder and salt. Cook 3 minutes. Stir in water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 hour, adding more water by 1/4 cupfuls if chili becomes dry. (Can be made 1 day ahead. Cover; chill. Bring to a simmer before continuing.)
- Mix cheese and chipotle chilies. Stir remaining 1/2 cup cilantro and 1 cup cheese mixture into chili. Ladle chili into bowls. Top with tomatoes, sour cream and remaining cheese.
