The air is getting cooler, and chili cook-offs are in the air!
Here is a great option for a spicy (but not too spicy) chili that is full of meat. I use chorizo sausage, ground beef and bacon in this recipe. I like to keep the chorizo in larger chunks, so that you can really taste the sausage.
Chipotle peppers in adobo sauce also give this chili a great smoky flavor.
I may, however, have made an enemy in my new neighborhood, by edging out the 5-time reigning chili cook-off winner. I hope not, as she is a very sweet woman. Stay tuned for a recipe from the other bake-off winner in our family, Little J!
Spicy Sausage Chili
2 lb chorizo sausage, broken into medium chunks
1 lb bacon, chopped
1 lb ground beef
2 onions, diced
2 cloves garlic
2 red or yellow peppers, diced
1-2 jalapenos, finely chopped
4 cans diced fire-roasted tomatoes
2 cans tomato sauce
1-2 chipotle peppers in adobo sauce, finely chopped
1-2 Tbs adobo sauce from chipotle pepper can
1-2 cans dark red kidney beans, drained & rinsed
1-2 cans pinto beans, drained & rinsed
3 Tbs chili powder
1 Tbs Ancho chili pepper
1 tsp chipotle chili powder, optional
1 Tbs oregano
1 Tbs cocoa powder
2 tsp dried basil
1 tsp cumin
1 tsp salt
½ tsp black pepper
Optional Toppings: shredded cheese, sour cream, chopped red or green onions
Cook sausage and bacon until browned; drain excess fat. Add ground beef to pan and cook until browned. Stir in onions, garlic and peppers and cook until vegetables are softened. Place meat and vegetables in a large crock pot (6-7 quarts). Add the remaining ingredients (except toppings) to the crock pot and stir. Cover and cook on low 8-10 hours. Taste after about 4-6 hours. Add additional salt or more heat (chili pepper), if desired. Serve with desired toppings.