Smoky Chipotle Minnesota Beef Chili

Minnesota Chili Recipe

Cook Time: 3 hours
Prep Time: 15 minutes
Total Time: 3 hours 15 minutes
Servings: 6-8
Calories: 730.8 per serving

Description:

This Minnesota Chili is the ultimate comfort food, perfect for warming up after a day of battling the winter elements. While it may not adhere to traditional chili standards, this hearty stew-like soup is packed with flavor and sure to satisfy your cravings. It’s a Southwestern-inspired dish with a healthy twist, cooked either on the stovetop or in the oven, taking less than 4 hours to prepare.

Ingredients:

• 3 lbs boneless beef roast
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 tbsp TABASCO® brand Chipotle Pepper Sauce
• 2 tsp instant bouillon granules
• 1 (15 oz) can tomato sauce
• 1 cup beer
• 1 cup frozen corn kernels
• 3 medium potatoes, diced
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 tsp cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• Sour cream, for garnish
• Sharp cheddar cheese, shredded, for garnish

Instructions:

1. Prepare Ingredients:

   • In a Dutch oven, heat olive oil over medium heat.
   • Cut the beef roast into bite-sized pieces.

2. Brown Beef:

   • Add the beef pieces to the Dutch oven and brown for about two minutes, stirring occasionally.

3. Saute Onions and Garlic:

   • Add chopped onions and minced garlic to the pot.
   • Saute the mixture, stirring constantly, for about one minute until fragrant.

4. Add Flavorings:

   • Stir in the tomato sauce, TABASCO® Chipotle Pepper Sauce, instant bouillon granules, and paprika.
   • Mix well to combine all the flavors.

5. Introduce Beer:

   • Pour in the beer and give everything a good stir.
   • Bring the mixture to a gentle boil.

6. Simmer:

   • Cover the Dutch oven and let it simmer over low heat for about 1 1/2 hours.
   • Alternatively, you can transfer the covered Dutch oven to a preheated 325°F (160°C) oven and cook for the same amount of time.

7. Add Potatoes and Seasonings:

   • Uncover the Dutch oven and add the diced potatoes, dried oregano, chili powder, cumin, salt, and freshly ground black pepper.
   • Stir well to incorporate all the ingredients.

8. Continue Cooking:

   • Cover the pot again and continue cooking for another 45 minutes.

9. Incorporate Corn:

   • Add the frozen corn kernels to the chili.
   • Stir and cook for a final 15 minutes, allowing all the flavors to meld together.

10. Serve:

    • Ladle the Minnesota Chili into bowls.
    • Top each serving with a dollop of sour cream and a sprinkle of sharp cheddar cheese.
    • Serve hot and enjoy the comforting flavors of this hearty chili.

11. Optional Slow Cooker Method:

    • If using a slow cooker, follow steps 1-4, then transfer everything to the slow cooker.
    • Cook on low for 6-8 hours.
    • Note that while this method yields delicious chili, the original stovetop or oven-cooked version offers the best taste and texture.

12. Adjust Seasonings:

    • Feel free to adjust the amount of TABASCO® and chili powder according to your personal preference.
    • If made according to the recipe, the chili will be spicy and flavorful without being overwhelmingly hot.

Nutritional Information (Per Serving):

• Calories: 730.8
• Fat: 20g
  • Saturated Fat: 6.2g
• Cholesterol: 204.1mg
• Sodium: 1200.6mg
• Carbohydrates: 52.8g
  • Fiber: 8.1g
  • Sugar: 5.8g
• Protein: 79.4g

Keywords:

Southwestern U.S., Healthy, Oven, Stove Top, Less than 4 Hours

Tips:

• For added heat, consider garnishing with extra TABASCO® or serving with sliced jalapeños.
• This chili can be made ahead of time and stored in the refrigerator for up to three days or frozen for longer storage. Just reheat gently on the stovetop or in the microwave before serving.
• Serve with a side of warm cornbread or crusty bread for a complete meal.