Ancho-Chipotle Chili

Based on Rachael Ray’s Ancho-Chipotle Turkey Chili.


  • 6 chile ancho, stemmed and seeded
  • 3 chile de ├írbol, stemmed and seeded
  • many tomatos
  • 4 cups chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces bacon ends
  • 2 pounds ground meat
  • 1 onion, chopped
  • 4 cloves garlic (or so), chopped
  • 2 tablespoons chipotle paste
  • Scant palmful ground cumin
  • Scant palmful coriander
  • salt
  • 2 teaspoons unsweetened cocoa powder
  • 2 pinches ground cinnamon
  • 2 cups dry pinto beans
  • water


  1. Put beans in 6 cups water for 4 hours minimum.
  2. Blanch, peel, and seed the tomatos.
  3. Drain beans and put in water to cover + 1/2″. Bring to a hard boil for 10 minutes.
  4. Reduce heat and simmer till tender, about an hour.
  5. Place the chilis, tomatos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat.
  6. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
  7. Add the ground meat and brown and crumble the meat.
  8. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, cinnamon and salt to taste. Stir and cook to soften.
  9. Puree the anchos, tomatos and stock.
  10. Add the puree to the chili along with the reserved bacon. Simmer over low heat to thicken, about half an hour.
  11. Let sit in pot for 2 hours, then refrigerate or freeze
  12. Package and refrigerate or freeze.

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