CHIPOTLE CHILI by NancyC
Makes 4 to 5 servings

1 1/2 pounds lean ground beef
2 garlic cloves, minced
1 1/2 cups chopped onion
2 cups beef broth, divided
3 Tablespoons unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon salt
2 to 3 Tablespoons tomato paste
1 (14.5-ounce) can fire roasted diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) can Chipotle Peppers in Adobo Sauce, undrained (chop 2 to 3 of the peppers into smaller pieces; use the others for something else)
Optional, for garnish: Sliced green onions, shredded cheddar cheese, sour cream (use any or all of these!)

In a 6-quart pot, cook ground beef, garlic, and onions over medium heat until meat is brown, with no pink showing. Drain off excess fat.

Stir in 1 cup of the broth, then the cocoa, cumin, paprika, oregano and salt; stirring for 1 minute. Add in the tomato paste.

Next, stir in the fire roasted tomatoes, black beans, cannellini beans, and the remaining 1 cup of broth. Add in the 2 to 3 chopped chipotle peppers with all of the adobo sauce (use the other peppers for something else). Bring everything to a boil, then reduce heat and simmer, covered, for 35 to 40 minutes.

Serve chili in bowls topped with cheddar cheese, sour cream, and/or sliced green onion, if desired (I just topped mine with sliced green onion).

NOTE: This is a mildly spicy chili. For a spicier chili, use 4 to 5 chipotle peppers from the can.

Recipe from NancyC | nancy-c.com