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Chipotle Chili con Carne

Chipotle Chili con Carne

This is no ordinary chili. Beef, venison, and pork mingle with smoky chipotle peppers for a thick, spicy concoction. Use all of one type of meat, if desired, and just one chipotle pepper for a milder version.

Oxmoor House MAY 2002

  • Yield: 9 cups

Ingredients

  • 1 pound ground round
  • 1 pound ground venison
  • 1 (16-ounce) package sage-flavored pork sausage
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 (14 1/2-ounce) cans diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 2 chipotle peppers in adobo sauce, seeded and chopped (see Note)
  • 2 teaspoons adobo sauce
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Shredded Monterey Jack cheese
  • Sour cream
  • Sliced green onions

Preparation

Cook first 6 ingredients in a large skillet over medium-high heat, stirring until beef, venison, and pork crumble and are no longer pink.

Meanwhile, stir together diced tomatoes and next 7 ingredients in a 4 1/2-quart electric slow cooker. Drain meat mixture, and stir into tomato mixture. Cover and cook on LOW 5 hours.

To serve, spoon chili into bowls. Top with cheese, sour cream, and green onions.

Note: Find chipotle peppers in (7-ounce) cans on the grocery aisle with Mexican ingredients.

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Chipotle Chili con Carne recipe

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