HOTTER THAN 'EL CHILI
10 Servings

We've punched up this chili recipe by adding chipotle peppers, a Mexican staple. This recipe serves a crowd. And note, although this recipe is a "beef" recipe, we use our Chicken & Pork Rub in this one!

5 lbs beef chuck cut into 2" pieces (you can substitute lean beef, like flank steak)
2 T. vegetable oil, divided
1 lg. yellow onion, chopped
2 med. green peppers, chopped
4 garlic cloves, minced
6 T. El's Kitchen Dry Rub for Chicken & Pork Spicy
2- 35 oz can Italian Plum tomatoes, crushed
12 oz tomato paste
1 1/2 c. water (may substitute flat beer)
2 T. chopped chipotle peppers with adobo sauce
2- 15 oz cans of kidney beans, drained

Brown beef in 1 T. oil. Drain.

Saute onion, peppers & garlic in 1 T. oil in dutch oven. Add browned beef, El's Dry Rub, tomatoes, tomato paste, water/beer, and chipotle peppers. Cover. Cook slowly 1 to 1 1/2 hours. Add beans. Continue cooking, uncovered 20 minutes.

Garnish: Grated cheddar cheese, chopped cilantro, chopped onion, sour cream, drained black beans, oyster crackers