Step 1 – Brown the meat. In a large stock pot, brown the ground beef in batches, seasoning with salt and pepper as you go. Set the meat to the side.
Step 2 – Sauté the veggies. Once you remove the meat, add the onions, garlic, Serrano pepper, and jalapeno peppers to the pot and then saute until onions turn translucent (about 3-5 minutes).
Step 3 – Simmer the broth. Add the browned ground beef to the mixture along with the chili seasoning, chipotles in adobo, beef broth, diced tomatoes and green chiles, and black beans. Stir together, cover with a lid, and let it simmer for 45 minutes.
Step 4 – Add the vinegar. After 45 minutes remove the lid and add the red wine vinegar. Stir well and let simmer, uncovered, for another 15 minutes.
Step 5 – Add the cilantro. Stir in the cilantro and serve.
WHAT IS A CHIPOTLE PEPPER?
Chipotle peppers are actually smoke dried jalapeno peppers. These peppers typically appear in Mexican and Mexican-inspired recipes, such as chili. It provides a smokey heat to the dishes you use it in.
You can find chipotle peppers in several different forms. Around the United States, you can often get them canned in adobo sauce, a type of spicy red sauce. You can also find them as powders or as dried peppers.
WHAT IS THE MOST IMPORTANT INGREDIENT IN CHILI?
In our opinion, it’s the peppers!
Specifically in this case, it’s the chipotle peppers in adobo sauce that make the difference. These smokey, hot peppers give the chili the perfect amount of heat that doesn’t light your mouth on fire but instead fades to this smoldering heat in your mouth.
The fresh serrano and jalapeno peppers add a bolder more aggressive heat. You can control the amount of heat by choosing to remove the seeds and ribs from the peppers (removes some of the heat) or leaving them in.
Don’t underestimate the dried chili powders! Both the chipotle chili powder and hot smoked paprika add a combination of heat and smokiness that makes this chili something special
BEANS OR NO BEANS?
Some people feel strongly about no beans in chili, but we like to add them as a little extra filler. The added fiber and protein from the beans help make the dish go a lot further.
Black beans are our favorite in this particular chili, but you could also use pinto beans or kidney beans. If you prefer no beans, we have a great recipe for a keto chili with no beans.
HOW TO MAKE IT AHEAD OF TIME
Chili is like soup: it tastes even better a day or two after you make it. To make ahead, fully cook the chili and then let it cool completely. Place the chili in an airtight container and store in the fridge for up to 5 days.
If you prefer to freeze it, you can place it in an airtight container and freeze for up to 6 months. Before reheating, place the chili in the fridge overnight to thaw.
You can reheat chili on the stove in a pot over medium heat until warmed through. Or if you bring it as a lunch, you can microwave for one to two minutes or until warmed through.