Tomatillo Beef Chili

Serves : 8

Comments: This stew becomes more flavorful a day or so after cooking. Note that this recipe requires a slow cooker and pre-soaking the beans overnight.

 

Ingredients:

  • 2 cups dried pinto beans
  • 3 strips bacon, chopped
  • 1 pound ground beef
  • 4 cups chicken broth
  • 1 large onion, quartered
  • 4 cloves garlic
  • 3 pounds tomatillos, husked and rinsed
  • 3 chipotle peppers in adobo sauce
  • 2 tablespoons cilantro (optional)
  • salt to taste
  • 1 tablespoon sugar (optional)
  • cooked rice
  • sour cream for garnish (if desired)

Instructions:

Rinse and pick over the pinto beans. Place them in the slow cooker with 8 cups of water. Let soak overnight. Drain the beans and return to the slow cooker.

In a medium skillet over medium-high heat, brown the bacon and ground beef together. When the beef mixture is mostly browned, add it to the slow cooker along with its juices. Pour chicken broth into the slow cooker.

Preheat the broiler. Place the onion, garlic, and tomatillos on a rimmed baking sheet. Broil until tomatillos are fairly blackened and squishy, about 5-7 minutes. Remove from broiler and let cool a few minutes. Then place the onions, garlic, tomatillos, chipotles, and cilantro in a blender and puree until the mixture is fairly smooth. (You can leave it somewhat chunky if you prefer. You will probably have to work in batches depending upon the size of your blender.)

Add the tomatillo mixture to the slow cooker and stir the entire mixture until combined. Cook on high for 6 hours, then taste and adjust seasonings. If the mixture seems too sour and acidic, add a bit of sugar.

Cook an additional 2-4 hours on low, until the beans are done. Serve over cooked rice, garnished with a dollop of sour cream if desired.