| Chipotle Beef & Chorizo ChiliThis smoky, spicy chili is packed with rich flavors from chipotle peppers, chorizo, and beef. Ingredients1 lb ground beef (80% lean) 4 oz chorizo, crumbled 2 tsp butter ½ onion, diced 2 cloves garlic, minced 1 chipotle pepper adobo sauce (to taste) ½ red bell pepper, diced 1 can (14.5 oz) diced tomatoes ¾ cup beef broth 2 Tbsp tomato paste 1 tsp smoked paprika 1 tsp ground cumin ½ tsp dried oregano ½ tsp chili powder Salt and pepper, to taste ½ cup shredded cheddar or Monterey Jack cheese (for garnish) ¼ cup sour cream (for garnish) ¼ cup fresh cilantro, chopped (for garnish) Macronutrients (Per Serving, based on 4 servings)Protein: 35g Fat: 38g Carbohydrates: 8g Optional: Adobo Sauce Ingredients4 dried ancho chiles (or guajillo chiles), stemmed and seeded 1 dried chipotle chile, stemmed and seeded 1 cup hot water (for soaking the chiles) 2 Tbsp apple cider vinegar 1 Tbsp olive oil 1 small tomato, diced 2 cloves garlic, minced ½ tsp smoked paprika ½ tsp ground cumin ½ tsp dried oregano ¼ tsp salt (or to taste) ¼ tsp black pepper ½ tsp cocoa powder (optional, for depth) ½ cup beef or chicken broth (for blending) Preparation Cook the meat – In a large pot or Dutch oven, heat the butter over medium-high heat. Add the ground beef and chorizo, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Drain excess grease if needed. Sauté the aromatics – Add the diced onion, minced garlic, and chipotle pepper. Sauté for 3-4 minutes until the onion softens and the garlic becomes fragrant. Add seasonings & vegetables – Stir in the red bell pepper, smoked paprika, cumin, oregano, and chili powder. Add adobo sauce according to your spice preference. Cook for another 2 minutes. Simmer – Pour in the diced tomatoes, beef broth, and tomato paste. Stir well and bring to a gentle boil. Reduce heat to low and let it simmer uncovered for 20-30 minutes, stirring occasionally, until the chili thickens. Season with salt and pepper to taste. Serve – Ladle the chili into bowls and top with shredded cheese, sour cream, and fresh cilantro. Enjoy! Bonus: Adobo Sauce Instructions Rehydrate the dried chiles – Place the ancho and chipotle chiles in a heatproof bowl. Pour 1 cup of hot water over them and let soak for 10-15 minutes until softened. Blend the sauce – In a blender, combine the soaked chiles (along with ½ cup of the soaking water), diced tomato, garlic, olive oil, vinegar, smoked paprika, cumin, oregano, salt, black pepper, and cocoa powder (if using). Add broth as needed for a smooth consistency. Cook the sauce – Pour the blended sauce into a saucepan over medium-low heat. Simmer for 5-7 minutes, stirring occasionally, until thickened and aromatic. Adjust salt and seasoning as needed. Store & use – Use immediately in your chili or let it cool and store in the fridge for up to 1 week. It also freezes well for longer storage. Coach Steven |
Daily Fix: Spicy Roasted Cauliflower with Chorizo & Manchego
04-21-2025
6:07 pm
The spicy chorizo infuses this dish with a bold, smoky flavor. The addition of Manchego cheese adds a creamy, nutty taste that pairs well with
