This hearty chili recipe is just what you need to warm up on cold, rainy evenings. Filled with spices and aromatics, the flavors will combine and complement each other as the chili simmers. We recommend using the Snow Peak Cast Iron Dutch Oven or Earthen Zen Pot for making and serving this recipe.
1 large white onion
6 garlic cloves
1 chipotle chile in adobo, plus 1 tsp. adobo sauce
¼ cup tomato paste
2 15-oz. cans pinto beans
¼ cup extra-virgin olive oil
2 tsp. chili powder
1 28-oz. can fire-roasted tomatoes
1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more Freshly ground black pepper
1½ cups Fritos or other salty tortilla chips, divided
½ cup sour cream
½ bunch cilantro
1. Prep your ingredients: Dice your onion. You should have about 2 cups, set a couple of tablespoons aside for serving. Finely chop the garlic cloves, then coarsely cut the cilantro leaves. Set the cilantro aside for serving. Remove 1 chipotle chile from the can and finely chop until paste forms. Transfer to a bowl along with 1tsp adobo sauce. Add ½ cup of tomato paste. Drain and rinse two cans of pinto beans.
2. Next, heat up ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, and 2 tsp. chili powder and cook, stirring frequently, until onion softens, about 5–6 minutes. Add tomato paste mixture and cook, until the paste is brick red and starts to stick to the bottom of the pan, about 2–3 minutes.
3. Add beans, salt, and 5 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered, stirring occasionally, until soup has reduced and flavors are melded – about 30–35 minutes. Mash about one-quarter of beans with the back of a wooden spoon or potato masher to add thickness to the soup. Stir in 1 cup Fritos (or 1 cup crushed tortilla chips) and cook, stirring occasionally, until softened, 1–2 minutes. Squeeze in the juice of 1 lime half, then taste for salt (you may need to add as much as 2 tsp.).
4. Prepare the rest of the toppings. Chop the remaining lime into wedges and dice up the avocado. Then scoop the chili into bowls and top with a dollop of sour cream and the remaining Fritos. Serve and enjoy!
Source: Bon Appetit