Santa Fe Chipotle Chili
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 8 servings (3 quarts).
Sausage and ground beef make this spiced chili a meat lover's delight. I can freeze and reheat it later without sacrificing any of the flavor. —Angela Spengler, Tampa, Florida
Ingredients
-
1 pound ground beef
-
1 pound bulk pork sausage
-
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
-
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 beef and sausage into crumbles; drain.
-
2.
Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.
Nutrition Facts
1-1/2 cups: 419 calories, 21g fat (6g saturated fat), 66mg cholesterol, 1646mg sodium, 36g carbohydrate (8g sugars, 11g fiber), 27g protein.
© 2024 RDA Enthusiast Brands, LLC