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
- bulk hot Italian sausage: 1 pound
- ground beef: 2 pound
- chili powder: 5 Tbsp
- ground cumin: 1 Tbsp
- ground coriander: 1 tsp
- garlic: 2 clove (minced)
- onion: 1 piece (diced)
- tomatoes: 1 can (28 ounce can, diced)
- tomato sauce: 1 can (15 ounce can)
- kidney beans: 1 can (14 ounce can, optional)
- chipotle peppers in adobo sauce: 2 tsp (minced)
- salt: 1 tsp
- ground black pepper:
- tomato paste: 1 can (6 ounce can)
Metric Conversion
Stages of cooking
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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.
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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.
