Just figured out a 2-can chili that actually tastes like it simmered all day

I was bored last Tuesday and threw a can of diced tomatoes and a can of black beans into a pan with a can of chipotle peppers in adobo sauce I had sitting in my pantry. Let it simmer for like 15 minutes and it turned this deep red color with a smoky flavor I didn't expect from just cans. The peppers gave it a real kick that changed the whole vibe of the chili. Has anyone else tried mixing random canned stuff with adobo for a quick fix?

3 comments

3 Comments

drew_hart41mo ago

That "deep red color" you mentioned is exactly what gets me every time with adobo. It turns even the most basic chili into something that looks like you spent hours on it. I've done that combo before and it slaps hard. The canned chipotles are crazy versatile too, I throw them into soups and even pasta sauce sometimes. Definitely the cheat code for lazy cooking that still tastes legit.

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troy_price1mo ago

I gotta push back on the "canned chipotles in pasta sauce" thing. That smoky heat just overpowers everything else and turns a good marinara into this weird spicy mess that doesn't know what it wants to be.

patricia2621mo ago

Get where you're coming from completely. Tried chipotles in marinara once myself and it just didn't land right for me either. That smoke takes over everything else and you're left with this confused taste where you can't tell if it's Italian or Mexican. Honestly think it works way better in something like a chili or a braised meat where the heat and smoke can actually blend in instead of fighting the tomatoes.