Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
This receipe was created after tasting a chicken dish with the wonderful smokey-spiced chipotle in adobo sauce. I began testing different meats and peppers combined with the flavors of chipotle and believe this South West Chipotle Chili recipe will be a family favorite and a crowd pleaser as well. This recipe works easily into a slow cooker, one-pot wonder as well. I would suggest cooking the meats throughly in a skillet, prior to transfering to the slow cooker. Set the cooker to low for 6-8 hours and come home to a wonderfully spicy and hearty bowl of comfort! Add a salad and crusty bread...and you have a meal.
South West Chipotle Chili

1 lb. ground beef

3-4 links of chirizo (casings removed)

3-4 serano peppers

3-4 small sweet peppers

3 Chipotle chili peppers in adobo sauce,

1 heaping Tbsp Adobo sauce from the canned
chipotle peppers

1 medium onion, chopped

3 15oz. canned diced tomatoes for chili

1 14oz. can stewed tomatoes

1 15oz. can tomato sauce, plus 1/2 can measurement of water (if desired)

1 15oz. can black beans, drained and rinsed

1 16oz. can dark red kidney beans, drained and rinsed

2 Tbs chili powder

2 Tbs cayenne powder

2 Tbs hot sauce (prepfer Jamaican Hell Fire)

1 Tbs sugar

Salt and pepper to taste
In a large deep skillet over medium hight heat, brown all the meats until cooked through about 5-7 minutes. In the meantime, chop the peppers and onion and set aside. Once cooked, transfer meats to a 4-5 quart stock pot over medium low heat. Add all canned tomatoes and sauce plus the additional 1/2 can measurement of water and 1 Tbs of adobo sauce, stir to combine and continue to simmer. Add the chopped peppers, onions, and drained beans along with all spices, hot sauce and Tbs sugar. Test taste for salt and pepper as needed. Raise heat and bring chili to a boil then reduce heat to simmer on medium-low heat for 3-4 hours until peppers and onions are soft and all the ingredients have had time to melt and marry. Serve hot topped with sour cream and chopped green onions (if desired) and tortilla chips. Enjoy!

Servings: 12 + servings

Nutritional information per serving

No nutrition information available

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!