Soups & Stews
Easy Chipotle Cheddar Beef Chili
A quick and easy chili recipe — perfect for cold fall and winter nights.
Recipe via halfbakedharvest.com
Ingredients
Instructions
- 1
In a large Dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes. Add the poblanos, chili powder, chipotle powder, garlic powder, paprika, and cumin. Cook for 5 minutes, until fragrant. Mix in the tomatoes, tomato paste, gochujang, butter, and diced chilies. Pour over 2 cups of broth. Add the tamari. Stir to combine. Partially cover and cook on low for 1-2 hours or up to all day, stirring every hour. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes. Ladle the chili into bowls. Top as desired — Greek yogurt or sour cream, cheese, avocado, cilantro, and green onions are all great.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
$4.00
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