Description
The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.
Ingredients
- 1 pound bulk hot Italian sausage
- 2 pounds ground beef
- 5 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can kidney beans (Optional)
- 2 teaspoons minced chipotle peppers in adobo sauce
- 1 teaspoon salt
- ground black pepper
- 1 (6 ounce) can tomato paste
Instructions
- Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease
- and has begun to brown
- drain off accumulated grease
- and season with chili powder
- cumin
- and coriander. Cook and stir for 1 minute until fragrant
- then stir in the garlic and onion. Cook until the onion has softened and turned translucent
- about 4 minutes.
- Stir in the diced tomatoes
- tomato sauce
- kidney beans
- chipotle peppers
- salt
- and pepper. Bring to a simmer
- then pour the chili into a slow cooker. Cover
- and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.
Prep Time: 20 mins
Cook Time: 8 hrs 15 mins
Total Time: 8 hrs 35 mins
Servings: 8