The main components of this dish are chipotles and brussel sprouts. Yup, you heard that correctly... brussel sprouts. They give a nice contrast to the meaty, smoky flavor of the chili and help temper a bit of the heat from the chipotle peppers. They are a huge part of why this chili is sooooo amazing.
I cook my chili in a dutch oven -this way I can cook it stovetop then move it into the oven if desired. Yes, a dutch oven can be expensive but it is a lifetime purchase that will pay off over and over again for slow-cooking stews, short ribs, pot roast, chili, bread, etc.
BEST CHILI RECIPE EVER
1 package of stew beef
1 yellow onion, diced
1 red or yellow bell pepper
4 cloves garlic, chopped
salt & pepper
chili seasonings (chili powder, cumin, paprika, etc.)
3-4 dried chipotles, DO NOT CHOP
brussels sprouts, trimmed and cut in 1/2
1 28-32 oz can diced tomatoes (I like fire-roasted)
1 can of rinsed and drained beans (optional)
water as needed
Add 3 dried chipotles to a mug of very hot water to soak. [Do not cut the chilis or you will have extremely hot chili!] Let the chilis soak while you start making the chili.