SouthWest Chipotle Chili
Time on High: 2 to 3 Hours Time on Low: 5 to 6 Hours When the weather turns colder and the leaves start to change, there is nothing better than a bowl of warm, comforting and satisfying Southwest Chipotle Chili. This is a great game day crowd pleaser too!
1 Pound ground beef
3 Links of chorizo
1 Pablano pepper, chopped
2 to 3 Small Serrano peppers, chopped
3 Small sweet peppers, chopped
1 Medium yellow onion, chopped
3 Chipotle peppers in adobo sauce, chopped (+1 Tablespoon of adobo sauce)
3 cans diced tomatoes for chili (15 Ounces)
1 Can stewed tomatoes, 1 Can of water added (14 1/2 Ounces)
1 Can tomato sauce (15 Ounces)
1 Can black beans (15 Ounces)
1 Can dark red kidney beans (16 Ounce)
2 Tablespoons cayenne pepper
2 Tablespoons chili powder
2 Tablespoons hot sauce
1 Tablespoon sugar
Prep: Brown the ground beef and chorizo in a skillet until cooked thoroughly before adding it to the Crock-Pot® slow cooker. Chop all the peppers and onion to a medium dice.
Into the Crock-Pot®: Drain and rinse the beans, add the canned tomato ingredients, and the can of water (more if desired). Add the peppers, onions, and the browned meat along with the hot sauce, adobo sauce, seasonings and sugar.
Final check: Taste test - add salt, pepper to taste and additional hot sauce as desired.