Chipotle Chili
This chili turns leftover grilled hamburgers into the meat base, ground to a coarse powder in a food processor and rubbed with cumin and chili powder. Smoky chipotles in adobo, sweet chiles and a hoppy IPA give the pot a deep, moderately spicy backbone, while two kinds of beans make it filling. The quantities are forgiving, so you can adjust to whatever is in your pantry.
Instructions
Break the cold grilled hamburger patties into a food processor and grind them to a coarse powder. Tip the meat into a bowl and mix in the cumin, chili powder and salt. Leave the processor uncleaned.
Drop the sweet chiles into the same processor one at a time and grind them to small bits. Add the chipotles with their adobo sauce and process until the chipotles blend into a smooth sauce. Leave it in the processor or move it to a bowl.
Set a stockpot over medium heat and add the oil. Swirl it to coat the base, then lower the heat to medium-low.
Add the onions and garlic and cook until they are soft and golden. They should be well cooked down by this point.
Raise the heat to medium and stir continuously. If the onions start to brown and stick to the bottom, pour in half the beer to loosen the browned bits.
Add the spiced meat, tomatoes, tomato paste, both beans, the chile paste and the rest of the beer, stirring after each addition so everything combines.
When the pot reaches a boil, turn the heat to low and cover. Simmer for at least half an hour.
Ladle into bowls and serve plain or with sour cream, shredded cheese, Fritos or Cheese-its on top.
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