Santa Fe Chipotle Chili Recipe

Santa Fe Chipotle Chili Recipe
Santa Fe Chipotle Chili Recipe photo by Taste of Home
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Santa Fe Chipotle Chili Recipe

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Sausage and ground beef make this spiced-up chili a meat lover's delight. I can freeze and reheat it later without sacrificing any of the flavor. —Angela Spengler, Tampa, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 1 pound ground beef
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1/4 cup canned diced jalapeno peppers
  • 1/4 cup chili powder
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon salt
  • Optional toppings: sour cream, shredded Monterey Jack cheese and crushed tortilla chips

Directions

In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking up beef and sausage into crumbles; drain.
Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. If desired, serve with toppings. Yield: 8 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Santa Fe Chipotle Chili in Taste of Home Christmas Annual Annual 2016, p38

  • 1 pound ground beef
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1/4 cup canned diced jalapeno peppers
  • 1/4 cup chili powder
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon salt
  • Optional toppings: sour cream, shredded Monterey Jack cheese and crushed tortilla chips
  1. In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking up beef and sausage into crumbles; drain.
  2. Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. If desired, serve with toppings. Yield: 8 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Santa Fe Chipotle Chili in Taste of Home Christmas Annual Annual 2016, p38

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