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Chipotle Black Bean Chili

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by 6 people

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Makes: 6 servings Yield: 9-1/2 cups Prep: 20 mins
Cook: 7 hrs (low) or 3.5 hours (high)

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Ingredients

1 1/2 pounds ground beef, ground pork, bulk pork sausage, uncooked ground turkey or uncooked bulk turkey sausage
2 14 ounce cans reduced-sodium beef broth or chicken broth
1 16 ounce jar chunky salsa
1 15 ounce can black beans, rinsed and drained
1 15 ounce can golden hominy, rinsed and drained
2 cups loose-pack frozen diced hash brown potatoes with onions and peppers
1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped*
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
Dairy sour cream, chopped avocado and/or shredded cheddar cheese (optional)
Tortilla chips or corn bread (optional)

Directions

1. In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3-1/2 to 4 hours.

3. Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings (9-1/2 cups total)

Note: *Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

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Comments (6)

larry483 wrote:

I just thumbed through the "chili" recpies. By the beard of Willie Nelson, what are you people thinking? Call those recipes a stew, a thick and hearty soup, a wet cassarole but don't call them chili. Several cities in the Lone Star would arrest you for chili imperonation and food fraud if they caught you making that stuff between the Rio Grande and the Red River. PS I really like midwest meatloafs.

1/4/2012 10:24:32 AM Report Abuse

gofish1117 wrote:

For you folks who wrote in about the soup being too hot. All I can say is that your supposed to add 1-2 peppers from A CAN of peppers. NOT 1-2 cans of peppers.

10/20/2011 07:21:24 AM Report Abuse

boopsey4019 wrote:

Too HOT, good but next time I will only use 1/2 can of Chipotle, I added another can of tomatoes and that helped take away to heat.

9/22/2011 01:42:36 PM Report Abuse

Sandif16105 wrote:

Great Chili, but 1 can of Chipotle Chili peppers was too much. Second time I only used a half a can and it still caused people to break out in a sweat. Make sure of your audience and their heat tolerance to the Chipotle Peppers. Great dish, making it again for the Super Bowl.

2/5/2011 10:36:20 AM Report Abuse

larr wrote:

this must have came from east coast!its not chilli,its vegetable soup!!!

12/30/2009 11:19:37 AM Report Abuse