Chipotle pepper gives Emily’s slow cooker chipotle chili recipe a subtle smoky flavor. Add more minced chipotle pepper to taste. Serve it with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.
Emily’s Chipotle Chili
Ingredients
- 2 pounds ground beef
- 1 pound bulk hot Italian sausage
- 5 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 large onion diced
- 2 cloves garlic minced
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 14 ounce can kidney beans Optional
- 2 teaspoons minced chipotle peppers in adobo sauce
- 1 teaspoon salt
- ground black pepper to taste
- 6 ounce can tomato paste
Instructions
- Cook ground beef and sausage in a large pot over medium-high heat until lightly browned and crumbly; drain. Add chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute. Stir in onion and garlic; cook and stir until onion softened and turned translucent, about 4 minutes.
- Stir in diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and black pepper; bring to a simmer, then transfer chili to a slow cooker. Cover slow cooker.
- Cook on Low for 7 to 9 hours. Stir in tomato paste and cook 1 hour more.
