Chili con Carne with Chipotle Peppers & Cilantro

Recipe By: Calphalon Team  -  Originally Published: 1/8/2011


A sure score at any sports gathering!  Listen to your guests ask for seconds.

  • Servings: Serves 8 - 12
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


3 lbs. lean ground beef (or ground turkey) 

2 Tbsp. olive oil

2 c. onions, finely diced

4 cloves garlic, pureed

2 Tbsp. ground cumin, toasted

4 Tbsp. chili powder (try a variety of chili blends such as ancho and chipotle) 

1/8 tsp. cayenne pepper

1 Tbsp. canned chipotle chilies in adobo sauce, chopped

4 c. canned plum tomatoes, coarsely chopped

1/2 c. beef stock

2 bay leaves

bundled stems of cilantro

1 12-oz. can red kidney beans, drained and rinsed

1 12-oz. can white kidney beans, drained and rinsed

1/2 c. cilantro, finely chopped


Heat a nonstick 12-in. omelette pan over medium heat until rim is hot to the touch.  Add 2 olive oil and heat for one minute. 

Add beef and brown.  Pour off excess fat and transfer beef to the slow cooker crock. 

In same pan, add onions and cook until transparent about 2 - 3 minutes. 

Add garlic and continue to cook over medium for another minute.  Be careful not to burn garlic.  Transfer to slow cooker crock. 

Add cumin, chili powder, cayenne, chipotle chilies, tomatoes, beef stock and bay leaves.  Cover and cook for 2 hours on High and 30 minutes on Low. 

Add beans, season with salt and pepper and cook for another 30 minutes on Low. 

Add cilantro and mix well. 

Serve with garnish of grated Monterey Jack cheese, sour cream, finely chopped green onions, limes wedges and fresh tortilla chips.​