As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
A few months ago my mother told me about a burger contest hosted by Giant Eagle Market District. People who live in Maryland, Pennsylvania, West Virginia, and Ohio were invited to enter a vegetarian burger or a beef burger in the contest. I was shocked when my black bean burger not only made it to the finals but won!
Last month my friend Danielle sent me a text to tell me about a chili contest hosted by the same company. This time I entered a meat recipe and a vegetarian recipe. I received a call at work that told me BOTH of my recipes made it into the top three! I could not believe my luck and was excited to make another trip home to Pittsburgh for the finals. After an intense hour of judging my chipotle beef chili ended up winning in the meat category! I was thrilled to win and to have my family there with me to celebrate.
If you’ve never been to the Market District you need to get there. They have an incredible selection of food. My husband and I love eating at their store. They have a fresh and wonderful salad bar as well as several stations with freshly prepared food. The nice part about this location is that they serve wine by the glass with meals as well. I adore their baking section with many varieties of flours, sprinkles, salts, and grains. My husband loves there pickle bar and cheese selection. We both love the fact that they grow their own lettuce in the middle of the store-so cool.
So this chili ended up winning the chili competition in the meat category. It’s an easy chili recipe that has just a bit of smokey heat from chipotle peppers. There’s a lot of vegetables in it as well as beef and the chipotles only add flavor to the chili as a whole. I enjoy serving it with cornbread or jalapeno cheddar biscuits.
Chipotle Beef Chili (a Hezzi-D original)
1 T. olive oil
1 medium onion, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
2-3 chipotle peppers in adobo, minced
1 1/4 lb.lean ground beef (90/10)
1 (28 oz) can of diced tomatoes (I used Muir Glen)
2 (15 oz) cans red kidney beans, drained and rinsed
2 c. beef broth
1/4 c. tomato paste
3 T. ground cumin
1 t. smoked paprika
1 t. chili powder
1/2 t. sea salt
2 t. black pepper
1/4 c. cheddar cheese
1/4 c. sour cream
1. In a heavy bottom stock pot heat the olive oil over medium high heat. Add the onion and green pepper then saute for 5 minutes. Add in the garlic cloves and saute for an additional minute.
2. Stir in the chipotle chilies and ground beef. Cook until the beef has browned, about 8 minutes.
3. Stir in the tomatoes, beans, beef broth, tomato paste, cumin, paprika, chili powder, salt, and pepper. Bring to a boil.
4. Reduce the heat and let simmer for 1 hour.
5. Ladle the soup into bowls and top with cheddar cheese and sour cream.