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.
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.
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