Chipotle Chili
From duboo 11 years ago
- 4 1/2 hours to make
- Serves 12
My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do.
Ingredients
- 2 lbs ground beef shopping list
- 1 lb italian sausage shopping list
- 1 large onion, diced shopping list
- 1 Tbsp garlic, minced shopping list
- 2 ribs celery, coarsely chopped shopping list
- 1 green pepper, coarsely chopped shopping list
- 1/2 red pepper, coarsely chopped shopping list
- 2 14.5 oz cans crushed tomatoes shopping list
- 2 14.5 oz cans diced tomatoes shopping list
- 2 16 oz cans kidney beans, drained shopping list
- 2 16oz cans chili beans in medium or hot sauce shopping list
- 1/2 7.5oz can chipotle peppers in adobo sauce (or more to taste), chopped shopping list
- 1/2 3oz bag Real bacon bits shopping list
- 2 Tbsp chili sauce shopping list
- 2 tsp cup Frank's red hot sauce shopping list
- 1 Tbsp chili powder shopping list
- 1/4 tsp cumin shopping list
- 1/4 tsp salt shopping list
- 2 tsp brown sugar shopping list
How to make it
- In a large pan, combine ground beef and sausage and brown. When about half browned, add in onion and garlic.
- Add beef mixture and rest of the ingredients to a slow cooker.
- Cover and cook on low until veggies are completely done. I like my peppers completely done, but the celery to have just the slightest bite left to them. (6 to 8 hours on low - 3 to 4 hours on high)
People Who Like This Dish 6
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