Chili with Beans

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 chipotle peppers, seeded and chopped in adobo sauce
  • 1 15-ounce can red kidney beans
  • 2 12-ounce can Rotel tomatoes
  • 1 8-ounce can tomatoes sauce
  • 1 cup water or beef stock
  • 2 tablespoon ketchup
  • grated cheese
  • thinly sliced green onions

    Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.

    Drain, and return beef mixture to Dutch oven.

    Add chili powder, salt and pepper.

    Cook 2 minutes, stirring to toast chili powder.

    Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.

    Bring to a boil, reduce heat.

    Cover and simmer one hour.

    Add beans 10 minutes before serving.

    Garnish with grated cheese and green onions.