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.
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