Emily's Chipotle Chili

• servings: 8 servings
• active time: 20 minutes
• total time: 8 hours 35 minutes

Ingredients

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

Directions

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
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 100 mg
• Sodium: 1476 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 8 g
• Total Sugars: 8 g
• Protein: 33 g