2 chipotle peppers in adobo sauce (from a can of chipotles in adobe, seeds removed, chopped)
1 cup organic vegetable broth
3/4 cup full-bodied beer (such as Samuel Adams Cream Stout)
1 can (28 ounces chopped tomatoes)
2 cans (15 ounces each dark kidney beans (note: look for BPA-free brands such as Eden Foods) , rinsed and drained)
2 cups frozen organic corn (thawed)
2 red bell peppers (chopped)
Instructions
Season beef with salt and toss in corn flour to coat.
Heat 2 teaspoons oil in a large skillet over medium heat. When the oil is hot, add the beef and sear for about 2 minutes each side (note: do not cook the beef all the way through). Remove beef from the skillet and set aside.
Heat the remaining oil in the same skillet over medium-low heat. When the oil is hot, add the garlic, onion, and carrots and cook until onions and carrots are soft, about 5-minutes. Season with salt to taste. Stir in the chili powder, oregano, cumin, cinnamon and chipotle peppers; cook for about 1-minute.
Pour the broth and beer into the skillet. Bring liquid to a boil and then reduce heat to simmer; simmer for 5-minutes. Let the mixture cool slightly and then use a ladle to transfer about 1/2 of the liquid and vegetables to a blender. Process on high for about 45-seconds, or until puree is smooth and creamy.
To a 5 or 6-quart crock pot, add the reserved partially cooked beef, liquid and vegetables from the skillet, puree, tomatoes, kidney beans, corn and bell peppers. Cook on high for about 1 hour. Turn heat off and let chili sit for at least 30-minutes before serving. Serve warm.
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