Spicy Chipotle Chuck Wagon Chili

This post is sponsored by sprouts. All opinions are my own.

Fall is here, and it’s time for my favorite time of the year. Chili! My latest creation, a spicy chipotle chuck wagon chili, is loaded with so much flavor. It’s my new favorite chili recipe!!

I picked up some fresh chuck roast from my local sprouts grocery store. They offer the same quality of beef that’s served at fine restaurants and steakhouses, at a fraction of the price. Along with high quality spices like their Simply Organic line to use in this recipe, I’m dressing this chuck wagon chili to the nines!

Normally chuck wagon chili has beef stock, but I wanted to bring in a different flavor, but adding dark Mexican beer to the chili and let it cook down. Along with the chipotle seasoning int the chili, Jalapeno and Serrano peppers, and a little semi-sweet chocolate. Its got a bold flavor that really hits the spot on a cold day!

Normally Chuck wagon chili is just the chuck. But I had to give it more character, and added a few cans of beans, and pureed a can of beans as well to thicken it up. It’s one of those bowls of chili that you want to keep coming back to the pot and grabbing more!

Help me out and check out the #ChooseMyChili Challenge over at the Sprout’s website, enter their giveaway and give my chili a vote!!

Spicy Chipotle Chuck Wagon Chili

Print Recipe

Ingredients

• 3 tbsp chipotle powder
• 2 tbsp cumin
• 3 tbsp chili powder
• 1 tbsp salt
• 1 tbsp coriander
• 2 tsp oregano
• 2 tsp brown sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp cinnamon
• 4 lbs bonless beef chuck
• 1/2 tbsp salt
• 1 1/2 medium yellow onion
• 6 cloves garlic
• 16 oz dark mexican beer
• 28 oz canned crushed tomatoes
• 3 tbsp tomato paste
• 1/4 cup semi-sweet chocolate
• 32 oz Pinto Beans
• 16 oz Kidney Beans
• 3 whole bay leaves

Instructions

• Combine chili powder, chipotle powder, cumin, salt, coriander, oregano, brown sugar, cayenne, red pepper flakes and cinnamon in bowl and set aside
• Cut beef chuck into one-inch cubes. Season with salt and pepper.
• Place in a large Dutch oven with 2 Tbsp. olive oil and brown on both sides. Take the beef out of the Dutch oven and set aside in a bowl.
• Chop onions and mince garlic.
• Blacken Serrano and jalapeno peppers over a flame and chop.
• Add everything into the same Dutch oven and sweat down for about five minutes.
• Stir in chili seasoning.
• Add beer, crushed tomatoes, tomato paste, chocolate and stir.
• Add beef chuck, kidney beans and 16 oz. of pinto beans. Stir until chocolate is melted in. Bring to a boil, then reduce to a simmer.
• Take the remaining 16 oz. of pinto beans and blend until smooth. Pour into chili mix. This will thicken the chili up; add bay leaves.
• Simmer for six to eight hours until beef chuck is tender and falls apart.
• Simmer for six to eight hours until beef chuck is tender and falls apart.
• Leftover chili can be stored in an airtight container for four to seven days in the refrigerator, or up to six months in the freezer. Enjoy!