Chipotle Beef Chili

Slow- Cooker Chipotle Beef Chili

What you'll need:
4 can(s) (15 to 19 ounces) beans, preferably assortment of pinto, black, and red beans
1 can(s) (7 ounces) chipotle chiles in adobo
2 can(s) (28 ounces each) diced fire-roasted tomatoes
2 large (10 to 12 ounces each) onions, finely chopped
2 medium (6 to 8 ounces each) medium green peppers, finely chopped
4 clove(s) garlic, crushed with press
5 pound(s) beef chuck, cut into 1-inch chunks
2 tablespoon(s) ground cumin
1 tablespoon(s) dried oregano
Salt and pepper
1 cup(s) shredded Monterey Jack cheese
1 cup(s) reduced-fat sour cream
1 cup(s) packed fresh cilantro leaves, coarsely chopped
2 limes, cut into wedges

What you'll do:
In large colander, drain beans. Rinse well and drain again. Remove 2 chiles from can of chipotle chiles in adobo and finely chop. Place in large bowl with 2 teaspoons adobo. Reserve another 4 teaspoons adobo for cooked chili, and reserve remaining chiles and adobo for another use. To large bowl with chiles and adobo, add tomatoes, onions, peppers, and garlic; mix well.

In another large bowl, combine beef, cumin, oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. In each of two 7-quart slow-cooker bowls, spread a generous layer of tomato mixture. Divide beef, then beans, between slow-cooker bowls and top with remaining tomato mixture. Cover slow cookers with lids and cook as manufacturer directs on high setting 6 hours.

Using slotted spoon, transfer solids to large serving bowl. Transfer cooking liquid from slow-cooker bowls to 8-cup liquid measuring cup. Remove and discard fat. Pour off and discard all but 4 cups cooking liquid. Stir reserved adobo into cooking liquid in cup; pour over chili in bowl and stir to combine. Serve with Monterey Jack, sour cream, cilantro, and limes on the side.

Source: Good Housekeeping