Tomatillos are delicious additions to chili but time-consuming to prepare. A shortcut is to use bottled tomatillo salsa. There are many good ones on the market from mild to hot. Since this chili also calls for canned chipotles, a good choice would be a medium or mild salsa to balance the flavor.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 pound ground beef
- 1 to 2 tablespoons chili powder or chili blend, to taste
- 1 to 2 canned whole chipotle chilies in adobo, plus 1 to 2 teaspoons adobo sauce
- 1 teaspoon garlic salt
- 2 cups bottled green tomatillo salsa
- One 15-ounce white kidney beans drained and rinsed
- 1/4 -1/3 cup chopped cilantro
Directions:
Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion and cook, stirring, for 2 minutes. Add beef and cook until no longer pink. Stir in chili powder, chipotle chilies, adobo sauce, and garlic salt. Cook, stirring, for 1 minute. Add 1 1/2 cups of the tomatillo salsa, the beans, and 1/4 cup of the cilantro. Bring to a boil and simmer, covered, for 15 minutes. Stir in remaining tomatillo salsa.
Garnish with remaining cilantro.
Tip: Serve this chipotle-tomatillo chili in taco shells for a bit of crunch.
