Beef, Chipotle & Bean Chili with Avocado Salsa


Ingredients
  • 1/4 cup olive oil
  • 3/4 lb yellow onions coarsely chopped
  • 1 pound mild Italian sausages, removed from casings
  • 4 lb ground beef
  • 1 12 oz can tomato paste
  • 4 chipotle plus 1/2 cup adobo sauce, from a can of chipotles in adobo sauce
  • 2 tbsp minced garlic
  • 1/3 cup ground cumin
  • 2-3 tbsp chili powder
  • 1/4 cup Dijon mustard
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 1 1/2 tbsp salt
  • 1 1/2 tbsp freshly ground black pepper
  • 3 28 oz cans Italian plum tomatoes, drained
  • 1/4 cup dry red wine
  • 2 tbsp fresh lemon juice
  • 4 tbsp chopped fresh dill
  • 4 tbsp chopped parsley
  • 2 16 oz cans red kidney beans, rinsed and drained
  • 1 15-oz can black beans, rinsed and drained
  • 2 5 oz cans pitted black olives, rinsed and drained


Optional garnishes:
  • 4 cups sour cream
  • 1 cup cilantro
  • 4 cups cheddar cheese, grated
  • 1 bunch spring onion, chopped
  • 2 avocado avocado, chopped


Directions
  • Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until translucent, about 15 minutes. Add the sausage meat and ground beef, and cook over medium-high heat, stirring until it's well browned. Spoon off as much excess fat as you can and discard.
  • Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley, kidney beans and chipotle with adobe sauce. Stir well and simmer, uncovered, for another 15-20 minutes. Taste and adjust seasonings. Just before serving, add the olives and simmer for about 5 minutes more to heat through.
  • Just before serving the chili, stir in the remainder of the cilantro and 1/4 cup of lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired. Serve immediately with a dollop of sour cream, a generous scoop of avocado salsa and a sprig of cilantro on top of each serving. My friend Charles' fabulous Jalapeno Cheddar Corn Bread pairs brilliantly with this Super Bowl chili!




 Avocado Salsa
  • 1/2 cup fresh lime juice
  • 1 cup red onion, finely diced
  • 1 bunch cilantro, rinsed and chopped
  • 2 avocados, finely diced
  • 1 cup sour cream, optional
  • salt and fresh ground black pepper to taste
While the chili simmers, start the Avocado Salsa by first dicing the avocado and placing in a bowl with 1/4 cup fresh lime juice. Add the onion and half of the cilantro into the avocado-lime mixture, stirring to combine. This can be kept in the refrigerator until the chili is ready.