-
-
My review
Emily's Chipotle Chili
13
emily.weaver.brown
"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."
Added to shopping list.
Go to shopping list.
Ingredients
8 h 35 m servings 448Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6693 Ratings
-
-
-
-
-
Most helpful positive review
10/30/2007
My boyfriend and I made this recipe last night and we LOVED IT!!! We made a few variations: we substituted spicy chicken sausage for pork sausage, fiery roasted tomatoes for plain tomatoes, doub...
Most helpful critical review
11/15/2010
Tasty. Too much meat in my opinion...and I only used 2 of the 3 pounds. Increasing the chipotles is a good idea if you like things a little spicier. Overall thought this recipe was too acidic. M...
Most helpful
Most positive
Least positive
Newest
10/30/2007
My boyfriend and I made this recipe last night and we LOVED IT!!! We made a few variations: we substituted spicy chicken sausage for pork sausage, fiery roasted tomatoes for plain tomatoes, doub...
3/10/2008
I adjusted the seasonings to suit our taste (threw in a couple of Knorr tomato and chipotle bouillon cubes), and had to add about a cup of water as it was very very thick. This turned out to be ...
12/20/2010
I'm on an obsessed mission to sample as many AR Chili recipes as I can possibly stand (or well, until heartburn catches up to me, or I wipe the bean inventory from my grocery store) and I am So....
5/20/2008
I have to 5 star this one although I really only used it as a base because it was the only Slow Cooker chile that sounded good so I didn't follow the recipe exact. I made the following variati...
10/22/2007
We loved this chili. I did however double the amount of chipotle peppers and sauce because we liked a little more spice
12/29/2010
I used the entire can of Adobo Peppers, including the sauce. It added quite the kick, but it tasted fantastic.
11/15/2010
Tasty. Too much meat in my opinion...and I only used 2 of the 3 pounds. Increasing the chipotles is a good idea if you like things a little spicier. Overall thought this recipe was too acidic. M...
2/15/2011
I thought this was great, however next time I will probably omit entirely the 1tsp of salt - I found it to be quite salty, even though I made sure to use low-sodium ingredients where possible. O...
12/19/2010
Loved it. Very good. I added chorizo sausages instead of the Italian and I really like it