Tex-Mex Chili
Karri Perry: Blue Ribbon Kitchen
1- 15 ounce can kidney beans in mild chili sauce (Bush’s brand)
1- 15 ounce can dark red kidney beans in mild chili sauce (Bush’s brand)
1- 15 ounce can black beans drained
2- 15 ounce cans crushed tomatoes (Red Gold brand)
1- 15 ounce can diced fire-roasted tomatoes
1- 7 ounce can chipotle chilies in adobo sauce (will use 1/2 of can) (Empasa brand)
1 pound ground beef (80/20)
1/2 pound bulk sausage
1- 12 ounce bag frozen corn
Spices:
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
In a large pot on the stovetop, brown the ground beef and bulk sausage together over medium heat.
Using 1/2 of the chilies in adobo sauce, rough chop the chilies and sauce, add to the cooked meat. Stir.
(Reserve the second half of chilies in a zip-top bag, place in the freezer for a later use—add to taco meat, or enchilada filling for extra flavor)
Add all of the spices to the pot, stirring to combine.
Add the crushed tomatoes, fire-roasted diced tomatoes, chili beans in sauce, drained black beans and corn.
Add 1 cup of water.
Stir to combine.
Bring the chili to a boil, then reduce to a simmer, continue to simmer for 30-45 minutes on medium-low heat, stirring occasionally.
Before serving, add additional salt and pepper to taste.
Serve with shredded cheese, corn chips, diced avocado, sour cream or cheddar-jalapeño cornbread.
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