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.
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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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