Ryan's Chipotle Beef Chili

I have had a few people ask for this recipe over the last few days so I thought I would post it and share with anybody who wants it. I have to toot my own horn here a little and say that I won the Halloween chili cook-off at church this year with this recipe.

Picture not my own: from Vegetarian Recipes

Ingredients:
2 lbs. ground beef or round roast
2 large onions diced
4 cloves of garlic minced
2 cubes of beef bullion
1 can diced tomatoes with juice (I prefer the fire-roasted kind)
2 6oz. cans of tomato paste
3 chipotle chilis minced (from the can with adobo sauce)
5 cans kidney beans (or mix it up with 3 cans kidney and 2 cans black beans)
2 1/2 cups water
1/4 cup dark molasses
2 tbsp. unsweetened cocoa powder
4 tbsp. brown sugar
3 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. Worcestershire sauce
1 tsp. cayenne pepper (half the amount if you aren't very tolerant of spice)
1 tsp. black pepper
1 tsp. salt
2 tsp. oregano


Instructions:

1. Brown ground beef with onions and garlic over medium heat. If using roast, chop into bite-size pieces after browning the outside of the roast.
2. Mix all ingredients in a large cooking pot or crock pot and cook on low for at least 4 hours. I prefer to let it cook for at least 9 hours so the flavors can mix. And it's even better the next day as a leftover.
3. Optional: Add 1 tbsp cinnamon for a Cincinnati style chili flavor. You can also substitute fresh diced jalapeños for the chipotles to change the spiciness of the chili from the low burn that you get from the chipotles to a mild zing from the jalapeños.
4. Enjoy!