Beef and Bean Chili with Chipotle Cream Recipe | Sur La Table (2024)

• ¼ cup olive oil
• 2 pounds ground beef (80 to 85% lean, if possible)
• 1½ tablespoons coarse salt, or more to taste
• 2 cups chopped yellow onions
• 2 medium Anaheim or other mild medium chiles, seeded and chopped
• 5 cloves garlic, minced
• 2 tablespoons mild chile powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 2 (28-ounce) cans whole peeled tomatoes with juices
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 6 (4-inch) stems cilantro
• 1 cup low-sodium beef broth
• 2 tablespoons molasses (optional)
• ½ cup sour cream or Mexican crema
• 1 teaspoon adobo sauce from a can of chipotle chiles, or more to taste (freeze the leftover sauce and chiles for later use)
• ½ cup chopped fresh cilantro leaves
• 6 lime wedges

We’re not even going to touch the debate about what constitutes “real”chili. We just know that this easy-to-make, family-friendly version is hearty and delicious.

Heat 1 tablespoon of oil in a slow cooker over medium-high heat. Add the beef, season with2 teaspoons of the salt, and cook, stirring frequently, until themeat has lost its pink color, about 5 minutes. Don’t let the beefactually brown. Scrape the meat from the cooker to a strainer setover a bowl and drain, then cover and refrigerate while preparing the rest of the ingredients.

Add the rest of the oil to the slow cooker. Toss in the onions and 1more teaspoon salt. Reduce the heat to medium and cook,stirring frequently, until the onions are soft and fragrant, 4 to 5minutes. Add the Anaheim chiles and continue cooking untilall the vegetables are soft and just starting to brown around theedges, another 8 to 10 minutes. Add the garlic, chile powder,smoked paprika, and cumin and cook for another minute,stirring and scraping so the spices fry slightly in the oil.

Add the tomatoes and their juices, breakingthem up into bite-sized pieces with a woodenspoon or a potato masher. Add the beans,cilantro stems, beef broth, molasses (ifusing), and remaining teaspoon salt. Stirtogether, reduce the heat to low, and simmer,uncovered, until thickened and rich tasting,45 to 55 minutes. Add back the beef andsimmer for another 15 minutes. Taste andadjust the salt and spices.

Stir the sour cream and adobo saucetogether, taste, and adjust the heat level.Serve the chili in bowls with a spoonful ofthe cream and chopped cilantro on top and awedge of lime on the side.

• ¼ cup olive oil
• 2 pounds ground beef (80 to 85% lean, if possible)
• 1½ tablespoons coarse salt, or more to taste
• 2 cups chopped yellow onions
• 2 medium Anaheim or other mild medium chiles, seeded and chopped
• 5 cloves garlic, minced
• 2 tablespoons mild chile powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 2 (28-ounce) cans whole peeled tomatoes with juices
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 6 (4-inch) stems cilantro
• 1 cup low-sodium beef broth
• 2 tablespoons molasses (optional)
• ½ cup sour cream or Mexican crema
• 1 teaspoon adobo sauce from a can of chipotle chiles, or more to taste (freeze the leftover sauce and chiles for later use)
• ½ cup chopped fresh cilantro leaves
• 6 lime wedges

We’re not even going to touch the debate about what constitutes “real”chili. We just know that this easy-to-make, family-friendly version is hearty and delicious.

Heat 1 tablespoon of oil in a slow cooker over medium-high heat. Add the beef, season with2 teaspoons of the salt, and cook, stirring frequently, until themeat has lost its pink color, about 5 minutes. Don’t let the beefactually brown. Scrape the meat from the cooker to a strainer setover a bowl and drain, then cover and refrigerate while preparing the rest of the ingredients.

Add the rest of the oil to the slow cooker. Toss in the onions and 1more teaspoon salt. Reduce the heat to medium and cook,stirring frequently, until the onions are soft and fragrant, 4 to 5minutes. Add the Anaheim chiles and continue cooking untilall the vegetables are soft and just starting to brown around theedges, another 8 to 10 minutes. Add the garlic, chile powder,smoked paprika, and cumin and cook for another minute,stirring and scraping so the spices fry slightly in the oil.

Add the tomatoes and their juices, breakingthem up into bite-sized pieces with a woodenspoon or a potato masher. Add the beans,cilantro stems, beef broth, molasses (ifusing), and remaining teaspoon salt. Stirtogether, reduce the heat to low, and simmer,uncovered, until thickened and rich tasting,45 to 55 minutes. Add back the beef andsimmer for another 15 minutes. Taste andadjust the salt and spices.

Stir the sour cream and adobo saucetogether, taste, and adjust the heat level.Serve the chili in bowls with a spoonful ofthe cream and chopped cilantro on top and awedge of lime on the side.