"Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. If you need to thicken the chili, use a Tablespoon of flour mixed with some of the chili liquid and whisk together. Add back into the chili. DO NOT add the flour directly to the chili, it can clump and not dissolve well. If your chili is too spicy, adding a little honey will lighten the spice. Add a teaspoon at a time, stir, and check the flavors."
"This chipotle chili recipe is thick and chunky, made with a mix of peppers, spicy chili seasonings, and a good portion of chipotles for the perfect rich and smoky flavor. It is a great recipe for a crowd, tailgating, or family get together. How to make Tex Mex Chipotle Chili Ingredients 2 tablespoons vegetable oil 2 ½ pounds Fresh 90% Lean Premium Ground Beef 2 cups small diced onions 1 tablespoon Ground Chipotle Chile Pepper Freshly ground black pepper, to taste 1 cup Pork Marinade (see recipe below) 1 (28 ounce) can diced fire roasted tomatoes, drained 2 Chipotle peppers In Adobo sauce chopped (available in cans) 2(15 ounce) cans black beans, drained"
Thick, chunky Tex-Mex chipotle chili uses 2½ pounds lean ground beef, onions, ground chipotle chile pepper, black pepper, pork marinade, fire-roasted diced tomatoes, chopped chipotle peppers in adobo, and black beans. Brown beef in vegetable oil and cook diced onions, then season with ground chipotle and black pepper. Stir in pork marinade, drained tomatoes, chopped chipotles, and drained black beans, then simmer until thick and chunky. Pork marinade combines soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, garlic, and pepper whisked together. Store leftovers refrigerated up to five days. Thicken with a flour slurry and reduce heat or add honey by teaspoon to lessen spiciness.
Read at Alternative Medicine Magazine
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