Chipotle Black Bean Chili

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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2 tablespoons olive oil
4 garlic cloves, finely chopped
2 large onions, chopped
2 tablespoons pimenton (or substitute a mild paprika powder)
1/2 teaspoon chipotle chile
3 teaspoon ground cumin
17 oz ground beef
28 oz tomatoes, chopped
2 x 14 oz cans black beans , rinsed and drained
1 lime, juiced
2 spring onions, chopped
3.5 oz fresh cilantro, chopped
2.5 oz feta cheese, crumbled (optional)
Salt and freshly cracked pepper


Serves: 4

In a large pot, heat the olive oil and fry the garlic and onions for 5 minutes until almost softened. Add the pimenton, chipotle chile and cumin, cook for a few minutes. Add the beef, season with 1/2 teaspoon salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Continue cooking stirring occasionally, until it begins to brown and soften, about 3 min. Reduce the heat to medium.

Add the black beans and chopped tomatoes and simmer for 20 min., stirring frequently. Add the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

Scatter the chili with the remaining cilantro, spring onion and crumbled feta (if using) and serve with slow roasted potatoes, scattered with cumin seeds.