pinchground Chipotle chile pepperor one diced chile from a can of Chipotle Chiles in Adobo
2tsp.olive oil
1lb.very lean ground beefless than 10% fat
1C.diced onion
1Tor more regular chile powder
1Tor more ground Ancho chile pepper
1/4tsp.ground Chipotle chile pepper
2tsp.ground cuminI used about 3 tsp.
2C.homemade beef stock or 1 can beef broth
2Ttomato paste
1/4cupfresh-squeezed lime juice
1bunch cilantrochopped (reserve half for guacamole)
For the guacamole:
1/2red onionfinely diced
1/4cupfresh-squeezed lime juice
1bunch cilantrochopped
2avocados
salt and fresh ground black pepper to taste
Instructions
Place 2 of the 3 cans of black beans in colander and rinse well and drain. Set aside.
In a food processor puree the third can of undrained beans, tomatoes with their liquid, and pinch of Chipotle chile powder or whole chipotle, depending on which you're using. Process until smooth.
In bottom of heavy soup pot, heat 2 tsp. olive oil, add ground beef (breaking it apart as you cook it) and diced onions. Cook until beef is browned and onions are soft.
Add all the chile powders and cumin and saute about 30 seconds more.
Add beef stock, pureed bean mixture, drained beans from colander and tomato paste. Simmer, uncovered, 30 minutes (or longer on low heat). Taste to see if you need more chili powder, if you used a whole chipotle chile you probably won't need any more spice.
About 5 minutes before serving, stir in half of the chopped cilantro and 1/4 cup lime juice and continue to simmer. Taste chili and season with salt and pepper if desired.
Serve Chili hot, with a generous scoop of guacamole on top of each serving.
Make the Avocado Salsa
Slice avocados in half lengthwise and remove pit. Scoop out flesh and put in mixing bowl with 1/4 cup fresh lime juice, cilantro, red onion. Stir to combine and lightly mash the avocado. (Original recipe had the avocado just diced). Cover and keep in refrigerator until ready to serve.