Tex-Mex Chili

 

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.