Chili Recipe Redux with Chipotle Sauce

So, as recently as last Friday, I wrote a little bit about Chili. The weather is getting colder, yada yada yada, I made chili last weekend. There probably is not a soup, gumbo or chowder that I like more than Chili.  In my college days we made a lot of chili, but often times it would be super smoking hot, sometimes to the point where you needed something to cut the heat.  Habaneros, Jalapenos, you name it, they went into the chili.  My recipe, which really means the recipe I have adapted to be my own, has changed over the years and is more a deeper more smokey chili.  You have heat, but you have more than that.

Im going to share my recipe, plus the addition of my own homemade chipotle sauce, which I think adds great flavor and can be saved to use on other things (since it makes a lot).  All you need are a bag of dried Chipotle chilies and a few ingredients that are usually just sitting around the house.

Chipotle Sauce

Makes about 1.5-2 cups


3 medium size dried chipotle peppers
2 tablespoons ketchup
1/4 cup vinegar
2 1/2 cups water
1/4 cup beer (something dark like a stout or porter is preferable)
1 large shallot, diced
1 teaspoon salt

The night before you plan to make your sauce, soak the chilies in the beer in a small ramekin.

When ready to make sauce, remove stems and seeds from the chipotle peppers and discard.  In a small sauce pan, add peppers and the rest of the ingredients.  Bring to a low boil and then reduce heat to a simmer and cover.  Cook, stirring once or twice, until liquid has reduced to about 1 1/2 cups.  Using an immersion blender (or food processor), puree mixture until it is smooth.  You should have a nice smokey chipotle sauce, ready to use for Chili or whatever else, enchiladas, salad, whatever you want.

Chili Recipe

Serves 8-10


3 cups Chicken stock (slightly less for thicker chili)
28 oz tomato sauce
2 minced garlic cloves
1 large red onion diced
1 green pepper, diced
8 Tbl chili powder
2 Tbl brown sugar
3 Tbl unsweetened chocolate (1 1/2 1 oz cubes), cut up finely
1 Dark beer (but you can use whatever, just not miller light)
1 Tbl cumin
1 tsp adobo
Chipotle Sauce (recipe above)

1 can dark kidney beans (drained and rinsed)
1 can light kidney beans (drained and rinsed)
1 can black beans (drained and rinsed)
2 Tbl olive oil
1 pound ground beef (preferably 80-85%)
1 pound ground dark meat turkey

Heat olive oil in large pot over medium heat. Add garlic, simmer 2 minutes. Add onions and green pepper and cook until tender, about 10 minutes.

Add tomato sauce, stock, brown sugar, 6 tablespoons of chili powder, 1 tablespoon chocolate, 1 tablespoon cumin, about 1/4 cups chipotle sauce, beer and adobo. Bring to boil and reduce heat to low and let simmer uncovered for one hour.

In a large skillet, add the ground turkey and begin browning.  After several minutes, add the ground beef and cook until both cooked through.  Strain the fat using a mesh strainer.

Add meat, beans, 2 more tablespoons chili powder, 1/2 tablespoon chocolate.  Simmer for an additional two hours, or more and then serve.  You can add more chipotle sauce if you want spicier chili, or even add a pablano chili at the beginning.  Enjoy!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in beans, beef, main course, soup, turkey. Bookmark the permalink.

4 Responses to Chili Recipe Redux with Chipotle Sauce

  1. Noelle says:

    YUm yum! SOunds delicious!

  2. Thanks. You could totally use Bulgar instead of beat in the second part to thicken and have it be vegetarian or vegan

  3. I love the use of unsweetened chocolate to spicy sauce. It really gives a nice texture. My hubby would love it!

  4. Let me know how he likes it! thanks for the comment

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