Prep 0 mins
Cook 1 hr 30 mins
A great chili with a lot of depth to the flavours thanks to the chipoltle chilies. This is a nice mix of spice, sweet and smokey that works well for the whole family. I found this recipe in the Bride & Groom First and Forever Cookbook. I suggest you make it as stated in the recipe the first time before tweaking including all the fixin's, you won't be dissapointed! The chili itself isn't spicy its the Jalapenos you add on so the heat can be adjusted per bowl. Enjoy!
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 3 tablespoons garlic, chopped
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1 lb lean ground beef
- 1 lb Italian sausage, links removed from casing and crumbled
- 2 teaspoons salt, more as needed
- 2 (28 ounce) canscrushed tomatoes with puree
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) canbarbecued baked beans, drained
- 1 tablespoon chipoltle chiles in adobo sauce, minced, more as needed
- Heat the oil in a large 8-quart-heavy bottomed stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, 7-10 minutes.
- Add in the chili powder, paprika, cumin, and oregano and stir until the spices are well combined.
- Add in the ground beef, sausage and 1 teaspoon of the salt. Increase heat to medium-high and cook the meat, stirring frequently, until cooked through, 8-10 minutes.
- Stir in remaining ingredients. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Adjust the seasonings with more salt or chipoltle chiles if necessary. Serve with any or all of the suggested fixin's.
- Fixin's: Grated Sharp Cheddar, Chopped Green Onion, Sour Cream, Crumbled Corn Chips, Red Pepper Flakes, Chopped Jalapeno Chiles.
- Note: You can find canned chipoltle chiles in adobo sauce (smoked jalapenos in a thick red sauce) in supermarkets and Latino specialty markets.