Description
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 pounds ground beef
- 1 pound bulk Italian sausage
- 1 large onion, diced
- 1 tablespoon minced garlic
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (16 ounce) cans chili beans, undrained
- 2 (14.5 ounce) cans diced tomatoes
- 2 (14.5 ounce) cans crushed tomatoes
- 2 ribs celery, chopped
- 1 green bell pepper, coarsely chopped
- ½ red bell pepper, chopped
- ½ (7 ounce) can chipotle chiles in adobo sauce, finely chopped
- ½ (3 ounce) package bacon bits
- 1 tablespoon chili sauce
- 1 tablespoon hot pepper sauce (such as Frank’s RedHot®)
- 1 tablespoon chili powder
- 2 teaspoons brown sugar
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders
- 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly
- 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
- Stir kidney beans
- chili beans
- diced tomatoes
- crushed tomatoes
- celery
- green bell pepper
- red bell pepper
- chipotle chiles
- bacon bits
- chili sauce
- hot pepper sauce
- chili powder
- brown sugar
- cumin
- and salt with the beef mixture.
- Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness
- 6 to 8 hours (or 3 to 4 hours on High).
Prep Time: 25 mins
Cook Time: 6 hrs 10 mins
Total Time: 6 hrs 35 mins
Servings: 12