Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.
Serve with Mexican rice or cornbread.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Homerun with the family. I’ve made this recipe 4 times - once as a tester (I try it before introducing it to family), twice for home, and last time for a family camping trip with friends.
Yes, it is ABSOLUTELY TOO SPICY if you use the recommended adobo sauce (we tend towards flavorful- not burning tongue- hot). After adding in one-quarter of the adobo sauce and seasoning to taste, the entire family LOVES this chili.
It is true that leftovers are rare, so I double the recipe. The chili is even better the following day as the spices meld into the purée. The heat also kicks up a notch, which is why I add in one-quarter of the adobo sauce, in anticipation of this afterburner release in the chili.
This recipe is now on the family meal rotation. Whether it’s a hot day or a cold evening, this chili is the go-to meal when ‘there’s nothing to eat.’ :-)
This was amazing and is a new staple, it would be just as yummy with a rotisserie chicken, I think the chicken thigh was a messy, time consuming addition that doesn't enhance it anymore than rotisserie chicken would. LOVE this though.
Excellent. The avocado topping made this meal.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.