7th Annual Chili Contest: Entry #4 – Smokey Chipotle Chili with Ranch Sour Cream + Weekly Menu

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As hubby and I were watching the Illinois vs Northwestern football game last weekend while visiting his family for Thanksgiving, it suddenly struck me that it was the last game of the season. Because, ya know, Illinois football in the post-season is most definitely not a thing. As a loyal, life-long Cubs fan however, my 31 years on this earth has taught me some patience and perseverance when it comes to cheering on teams that…well, suck.

Anywho. We got our butts handed to us. No shocker there.

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This is the time of year that the start of college basketball overlaps with the end of the college football season and as a lover of both college sports, I’m a happy camper. And luckily, Illini basketball tends to deliver a bit more than Illini football.

As for chili, none of the above matters. The late Indian summer in Michigan is undoubtedly over and we’re settling in for a few months of short days, cold temperatures, and probably plenty of that white fluffy stuff that results in daycare cancelations and consequently, stressed out mamas who need to get to work.

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Snow will happen. The days will eventually get longer and brighter. Someday. Until then, I can focus on happier things, like planning my Christmas menu, making my baking list, and enjoying comfort food. With or without football. Or basketball. I mean, the Super Bowl will be here in no time, right?

The chili contest continues with this gem. I have to step back and ask myself why I’ve never tried fried onions before, because…um…they’re like, reeeaally good. Especially on chili. I’m a huge fan. I’m also a huge fan of the load of veggies this chili starts with. It has beans, a bit of heat…and meat – it’s a nice little balance of good and good for you that has fantastic flavor. You’ll love it!

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Smokey Chipotle Chili with Ranch Sour Cream
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 8 servings
 

Ingredients
Chili:
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 3 celery stalk, diced
  • 2 large carrots, diced
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 Tbsp tomato paste
  • 1 canned chipotle chile in adobo sauce, chopped
  • 3 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 lbs 90% lean ground beef
  • ½ tsp salt and freshly ground pepper
  • 2 (14 oz) cans diced tomatoes
  • 2 (15 oz) cans kidney beans (do not drain)
  • 1 bay leaf
Ranch Sour Cream:
  • 1½ cups 2% plain Greek yogurt
  • 1½ Tbsp apple cider vinegar
  • 2 Tbsp fresh cilantro, chopped
  • 2 Tbsp fresh chives, chopped
  • 2 scallions, thinly sliced
  • ½ tsp salt and freshly ground pepper
  • 1 cup canned fried onions, for topping

Instructions
  1. In a large pot or Dutch oven, heat oil over medium-high heat. Once hot, add the onion, bell pepper, celery, carrots, and jalapenos; cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander, and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
  2. Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 5 minutes.
  3. Add the tomatoes, beans, bay leaf, and 1 cup water; stir. Bring to a simmer, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf.
  4. Meanwhile, combine the yogurt, vinegar, cilantro, chives, scallions, salt, and pepper in a bowl; mix well. Cover and refrigerate until ready to serve.
  5. Serve chili hot, topped with ranch sour cream and 2 tablespoons fried onions.

Notes
Recipe submitted by Biz of My Bizzy Kitchen

Nutrition Information
Serving size: ~1½ cups Calories: 400 Fat: 14.8 Carbohydrates: 32.5 Sugar: 7.8 Sodium: 726 Fiber: 10.5 Protein: 36.9 Cholesterol: 73

Weekly Menu: December 4th – 8th

Be well,

sig4