CHILI

Crock pot season has begun.  The weather is getting cooler and it makes you want to come home to a house that smells delicious with a nice warm dinner that's already ready.  This chili recipe has more of an adobo kick and is really delicious.  It's a nice change of pace from your standard chili.  I got the recipe from the Paleo Comfort Foods cookbook and made a few modifications.  I made this for Halloween and it was a hit although it was a bit spicy so if you're making it for kids or you're sensitive to heat, you might want to adjust the spices for your palate.  This made enough to feed 8 adults with some leftovers.  Enjoy!

Ingredients:

1/2 C olive oil
1 1/2 lb beef (I used chuck roast), cubed
2 lbs ground beef
1 tsp ancho chili powder
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp cayenne pepper
1 Tbsp cumin seed
1 tsp chili powder
3 chipotle peppers in adobo sauce
3 cups onion, chopped
1 cup chicken broth
6 bell peppers, chopped (I used red, yellow and green)
28 oz canned whole tomatoes
28 oz canned diced or crushed tomatoes
1 can tomato paste

Toppings:
sliced green onions
cilantro
lime wedges
guacamole

• Combine 1/4 cup olive oil, cumin, garlic powder, cayenne pepper, chipotle peppers, ancho chili powder, chili powder and red pepper flakes in food processor and process for 30 seconds to 1 minute.  
• Add 1/4 cup olive oil into a large pot and get it good and hot.  Take cubed meat and brown in pot on all sides.  Remove browned cubes from pot and place in your crock pot.
• Return your large pot to medium heat and brown ground beef.  Once browned, add onions and spice / seasoned paste from processor.  Cook until onions are slightly translucent, then add the chicken broth.  Combine well and bring to a simmer.  Add to the crock pot.
• Add in both cans of tomatoes (diced and whole), tomato paste and the chopped peppers.
• Stir to mix all ingredients and cook on low for 6-8 hours.