Smoky Chipotle Chili

Looking for a new and different chili recipe? This easy to make smoky chipotle chili is it. Serve this savory chili with a green salad and cornbread on a cold evening to warm you, your family or guests up. The recipe came from a Southwest Parent magazine.

• Ready In: 2 hrs 15 mins
• Serves: 10
• Yields: 1/2 cup

Ingredients

• 2  tablespoons canola oil, divided
• 1 1⁄2 lbs beef stew meat, well-trimmed and cut into 1/2 to 3/4 inch pieces
• 3  garlic cloves, minced
• 2 (14 1/2ounce) cans diced tomatoes with green pepper and onion, undrained
• 12  ounces beer
• 2  tablespoons adobo sauce
• 1  tablespoon chipotle chile in adobo, minced
• 2 (15 ounce)  black beans, rinsed
• 3  tablespoons masa harina
•  reduced-fat sour cream

Directions

1. Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
2. Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
3. Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
4. Serve chili with a dab of sour cream on top of each serving.
5. Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.