Emily Chipotle Chili
Ingreadient
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2 pounds ground beef
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1 pound bulk hot Italian sausage
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5 tablespoons chili powder
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1 tablespoon ground cumin
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1 teaspoon ground coriander
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1 large onion, diced
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2 cloves garlic, minced
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1 (28 ounce) can diced tomatoes
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1 (15 ounce) can tomato sauce
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1 (14 ounce) can kidney beans (Optional)
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2 teaspoons minced chipotle peppers in adobo sauce
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1 teaspoon salt
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ground black pepper to taste
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1 (6 ounce) can tomato paste
Direction
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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.
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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.
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Cook on Low for 7 to 9 hours. Stir in tomato paste and cook 1 hour more.
