Unfortunately I did not take any pics but this is the recipe I used in last weekends 2nd Annual Chili Cook-off. I did make one minor mistake though. I used the whole jar of chipotle peppers! I didn’t place in the top three but I DID win the chili with the most HEAT! LOL Everybody said if it weren’t for the amount of heat it easily would have placed high. It had great flavor...!
The only things I changed in the recipe were 1.5lbs sausage, 2.5lbs beef, 2/3 can pinto (instead of kidney) beans and almost 2 full large onions.
1 pound bulk hot Italian sausage
2 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can kidney beans (optional)
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon salt
ground black pepper
1 (6 ounce) can tomato paste
Directions
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.
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