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 doubled the chipotle peppers in adobo sauce (which I thought would be hard to find but were at a regular grocery store!) left out the coriander because my boyfriend hates cilantro. It was spicy smokey and wonderful - huge hit and we will make again!
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 one of the best chilis I have ever made. Served it with jalepeno cornbread. Thanks emily!
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.Very.Glad that I tried this one out tonight! I went heavier on the chipotles sauteed bell pepper w/ the onion and garlic and used 2 cans of beans. (What I had on hand Great Northern and Black.) While the end result was a touch too thick for my taste-texture (would be perfect over a baked potato or fries though!) I wouldn't change a thing. Really the chipotles MAKE this chili outstanding and a 5-star keeper in my book! Oh and we ate our's w/ tortilla chips green onion and grated cheddar. Already salivating thinking of the leftovers tomorrow... or tonight if I get a chilitch. e.g. chili itch. Thanks Emily for introducing me to the wonderfulness of using chipotles canned in adobo as a knockout addition to chili!
I used the entire can of Adobo Peppers, including the sauce. It added quite the kick, but it tasted fantastic.
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 variations.. Meat: 1.5lbs 90% lean beef and 1lb ground turkey (we were looking for healthy chile). Dropped the chipotle peppers and only had about 4 tablespoons of chile powder in the pantry so that's all it got. My wife and I are hot food whimps so that was enough for both of us. I also used pre-minced garlic (in oil) since I didn't feel like buying a whole head for 2 cloves. I also only used half an onion because a "large onion" here is HUGE so 1/2 of one was a good cup of onions. I did use the red kidney beans as well. The final product was AWESOME the combination didn't need any additional water or anything like others have done but I did use less meat. I realize I took the chipotle out of the Chipotle Chili but like I said I was really just looking for a good base crock-pot recipe for chile and this more than qualified.
We loved this chili. I did however double the amount of chipotle peppers and sauce because we liked a little more spice
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. Maybe the ratio of the ingredients needs to be adjusted.
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. Overall I thought it was great but not quite spicy enough with mild italian sausage and 2 adobo peppers. The only other changes I made were instead of using two lbs of meat I opted to use an extra can of black beans as I prefer to lean slightly more to the vegetarian side of things.
Loved it. Very good. I added chorizo sausages instead of the Italian and I really like it
