1tbspcan chipotle chili in adobo sauce, mincedminced, more to taste
4cupbeef stock
14 oz can chopped green chili
110 oz can Rotel Tomatoes
115 oz can pinto beans, drained andrinsed (omit for Paleo/Keto)drained and rinsed (omit for Paleo/Keto)
1oztortilla chipscrushed (omit for Paleo/Keto)
Instructions
Set a Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When hot, add hamburger and stir to break up meat while browning. When meat is no longer pink and water has evaporated, remove excess fat, leaving about 2 tablespoons with the meat. Add 1 tablespoon olive oil, onions, green pepper and cook until the onion is soft and translucent. Season with kosher salt, black pepper, red pepper flakes, smoky paprika, chili powder, cumin, coriander and oregano.
Stir well, then add minced garlic and cook about 30 seconds more. Add beef stock, tomato paste, Rotel tomatoes, green chilies and chipotle chilies. Adjust salt and seasoning to taste. Bring to boil and reduce to simmer.
Cook on simmer 1.5 hours, stirring often, or put in a crock pot on low for 4-6 hours. Before serving add pinto beans and crushed tortilla chips if using.
Garnish with a selection of grated cheddar cheese, diced green onion, cilantro, sour cream and hot sauce.
Notes
Best served with Skillet Cornbread (see recipe) or crackers.