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While it's snowing in other places, it's been raining here all day.  Cold + Rainy = Bleh.  And this particular brand of bleh calls for something warm and stewy and delicious.  We've been using the same chili recipe for the last four years, and I really, truly believe that it's the best chili ever...particularly on days like this one.  And I've had some friends echo those sentiments, so I figured I'd share the recipe here.

It's only slightly adapted from this recipe over on http://www.allrecipes.com/, so all props and praises should really go to the original author.  This chili is a little smokey, relatively spicy, and uber-delicious.

Chipotle Chili
as adapted from "Emily's Chipotle Chili" on allrecipes.com 
Click HERE for a text-only version.

1 pound - Hot Breakfast Sausage
1 pound - Lean Ground Beef
5 tablespoons - Chili Powder
1 tablespoon - Ground Cumin
1 teaspoon - Ground Coriander
2 cloves - Garlic, minced
1 - Large Onion, chopped
1 (28 oz) can - Diced Tomatoes with Zesty Jalapenos
1 (15 oz) can - Tomato Sauce
1 (14 oz) can - Pinto Beans
2 tablespoons - Chipotle Peppers in Adobo Sauce**, minced
1 teaspoon - Salt
Pinch - Ground Black Pepper
1 (6 oz) can - Tomato Paste


The secret to this chili's success is the Sausage and the Chipotle Peppers.


Step 1: In a large dutch oven or stock pot, cook Hot Breakfast Sausage and Lean Ground Beef over medium-high heat until brown and crumbly.  Drain grease.


Step 2: Add Chili Powder, Ground Cumin, and Ground Coriander.  Cook and stir for just a couple of minutes.


Step 3: Add chopped Onions and minced Garlic.  Stir and cook until onions are translucent (about 10 minutes).


Step 4: Stir in Diced Tomatoes, Tomato Sauce, Pinto Beans, Chipotle Peppers, Salt, and Pepper, and bring to a boil.


Step 5: At this point, you have a couple of options.  You can either transfer the chili to a slow cooker, and cook on low for 8 to 10 hours.  Alternatively, you can leave it on the stove top, cover, and cook on low for several hours.  If you choose to go stove top, I'd recommend stirring it at least every hour to avoid any burning.  The longer you cook this on low, the better it is, but if you're pressed for time, 8 hours isn't completely necessary.  In fact, just tonight, we cooked it on the stove top for only about 3 hours, and it was still ridiculously delicious.


Step 6:  Either way you go with Step 5, an hour before you plan to serve the chili, stir in the Tomato Paste.


Step 7: Eat it!  We love this chili with some shredded cheddar, a little dollop of sour cream, and a cornbread muffin.  If it's not hot enough for you, add some hot sauce (I'd recommend Chipotle Tabasco, which I'm a little obsessed with...). 


 **Note:  I love, LOVE chipotle peppers in adobo sauce. In fact, I basically love anything called "chipotle" (except, ironically, the restaurant Chipotle because they are heavy cilantro users, and I hate cilantro...for genetic reasons, I'm told).  Anyway, because they're super spicy, most recipes calling for them only call for about a tablespoon or so.  We often have a hard time finding these little puppies (although, they can be found in most Mexican food aisles at the grocery store...they're just usually out of stock at our grocery stores), so I try not to waste any.  I package up any leftovers in an airtight jar.  I stick them in the fridge, and they'll last for like a month or more.   




  1. I used your recipe tonight and made this... Delicious!!! It's got a very nice heat and it made my nose run. :)

  2. That's awesome! I'm glad you liked it!

  3. I'm totally cooking this chili as I type this with your step by step instructions pulled up on the computer in the kitchen. Ill let you know how scrilla it turns out.... :)


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