Emily's Chipotle Chili

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 8 hours 35 minutes

Ingrédients

2 pounds ground beef

1 pound bulk hot Italian sausage

5 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon ground coriander

1 large onion, diced

2 cloves garlic, minced

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 to taste

1 (6 ounce) can tomato paste

Instructions

Cook ground beef and sausage in a large pot over medium-high heat until lightly browned and crumbly; drain. Add chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute. Stir in onion and garlic; cook and stir until onion softened and turned translucent, about 4 minutes.

Stir in diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and black pepper; bring to a simmer, then transfer chili to a slow cooker. Cover slow cooker.

Cook on Low for 7 to 9 hours. Stir in tomato paste and cook 1 hour more.

Nutrition

• Calories: 448 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 0 g
• Cholestérol: 100 mg
• Sodium: 1476 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 8 g
• Protéines: 33 g