Anytime I am over at my friend Donna's house, I love to see what recipe is out on her counter and what is cooking. She is great about digging in cookbooks and finding that yummy recipe. She always has something for me to taste when I drop by. I love it!! She is also from the South - we share a love for good food.
I make pretty traditional chili. Donna's family loves this recipe so I wanted to give it a try. This is another slow cooker recipe so I tried it recently when our girls were home. I hate to spend all of time cooking when they are back for a visit so the slow cooker is the perfect solution.
I had leftover chipotle peppers in adobo sauce - plus cilantro and avocado. Also, I browned my meat and mixed everything together the night before so I could just throw it in the slow cooker the next morning. I don't usually have a lot of extra time in the morning.
You will love this new spin on chili!
Chipotle Black Bean Chili
1 1/2 lbs ground beef, ground pork, bulk pork sausage, ground turkey, etc. (I did 1 pound ground beef and half pound hot Italian sausage)
2 (14 oz) cans reduced sodium beef broth
1 (16 oz) jar mild or medium chunky salsa
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can golden hominy, rinsed and drained
2 cups loose-pack frozen diced hash browns with onions and peppers
1-2 chipotle chile peppers in adobo sauce, finely chopped (handle carefully)
2 tsp chili powder
1 tsp dried oregano
1 tsp cumin
Toppings - avocado, shredded cheese, etc.
In a large skillet, cook meat until brown, drain. Transfer to 4-5 quart slow cooker, Stir in broth, salsa, beans, hominy, potatoes, peppers, chili powder, oregano and cumin. Cover, Cook on low 7- 8 hours. Top with avocado and/or cheese. Makes six servings.