This warm comforting chili gets its sweet and spicy flavors from chipotle peppers and a can of Dr. Pepper. It is the perfect cold weather dinner.
This winter has been the craziest I can remember for a while. More snow and ice than we have had in a long time that’s for sure.
Yesterday it was 65* and nice, and then today we woke up to snow and 32*. It’s like spring is just teasing us with a nice day here and there, but then winter comes back with a fierce smack down. At this rate it might be snowing on Easter day. I sure hope not! But that just means another day to enjoy a hot comforting dinner.
Chili is one of the meals we eat the most during the winter months. Occasionally we even bust out a bowl in the summer, but that’s pretty far and few between. Usually I like to take what I call the cheater chili approach. You know the one right? Open 6 cans of beans, tomatoes, and tomato juice and throw it all in a crock pot. Haha! That’s my way of doing dinner.
Thank goodness my hubby does love creating and cooking dinners for us. This Sweet and Spicy Dr. Pepper Chili is one of his newest creations. He found this Beer Chili recipe online and modified it to our families preferences. It is now one of our favorite dinners to enjoy on snowy days. A can of Dr. Pepper is a great substitute and gives it a light sweet taste. That sweet taste is needed to offset the spicy chipotle peppers. The peppers were actually my dinner idea contribution to the chili. The spicy peppers pair so well with the sweet Dr. Pepper.
We like to eat our chili with cheese, sour cream, and corn chips. In our house it isn’t chili unless those three sides come along with the chili. Feel free to eat the chili your own way. It also makes a pretty decent sized portion. You can freeze the extra chili for another dinner later. I love having an extra dinner in our freezer for those crazy busy days. You just have to remember to thaw it out ahead of time…or use the microwave. Either one works.
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- 2 Tablespoons olive oil
- 1 cup shredded carrots
- 1 red pepper, finely diced
- 1/2 cup chopped onion
- 1 Tablespoon minced garlic
- 2 pounds ground beef
- 4 Tablespoons corn flour (Masa)
- 2 Tablespoons chili powder
- 1 Tablespoon dried oregano
- 1 Tablespoon cumin
- 1 1/2 teaspoons salt
- 1/4 cup brown sugar
- 2 - 28 ounce cans crushed tomatoes
- 2 - 14 ounce cans kidney beans
- 1 - 12 ounce can Dr. Pepper
- 1 - 7 ounce can chipotle peppers in adobo sauce, cut up
- Sour cream, shredded cheddar cheese, and corn chips
- Heat up the olive oil in large sauce pan. Add the carrots, red pepper, onion, and garlic and saute for 5 minutes. Set aside.
- Add the ground beef to the vegetables and cook for about 8-10 minutes or until completely brown. Make sure to break apart the meat as it cooks.
- Drain some of the grease off if desired. Stir in the corn flour, chili powder, oregano, and cumin and cook 2-3 minutes longer.
- Stir in the salt, brown sugar, crushed tomatoes, kidney beans, Dr. Pepper, and chipotle peppers.
- Heat over medium heat until it is thoroughly heated through and the flavors blend together.
- Serve with cheese, sour cream, and corn chips if desired.
*Recipe adapted from A Spicy Perspective
**You can freeze the leftovers to enjoy on another day.
Amount Per Serving:Calories: 443 Total Fat: 19g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 70mg Sodium: 698mg Carbohydrates: 41g Fiber: 9g Sugar: 12g Protein: 30g
More soup recipes that we enjoy on cold days: