Recipe by emily.weaver.brown
"The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro."
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bulk hot Italian sausage
1 (28 ounce) can
1 (15 ounce) can
1 (14 ounce) can
minced chipotle peppers in adobo sauce
ground black pepper
1 (6 ounce) can
My boyfriend and I made this recipe last night and we LOVED IT!!! We made a few variations: we substituted spicy chicken sausage for pork sausage, fiery roasted tomatoes for plain tomatoes, doubled the chipotle peppers in adobo sauce (which I thought would be hard to find, but were at a regular grocery store!), left out the coriander because my boyfriend hates cilantro. It was spicy, smokey and wonderful - huge hit and we will make again!
Tasty. Too much meat in my opinion...and I only used 2 of the 3 pounds. Increasing the chipotles is a good idea if you like things a little spicier. Overall thought this recipe was too acidic. Maybe the ratio of the ingredients needs to be adjusted.
I adjusted the seasonings to suit our taste (threw in a couple of Knorr tomato and chipotle bouillon cubes), and had to add about a cup of water as it was very very thick. This turned out to be one of the best chilis I have ever made. Served it with jalepeno cornbread. Thanks, emily!
I'm on an obsessed mission to sample as many AR Chili recipes as I can possibly stand (or well, until heartburn catches up to me, or I wipe the bean inventory from my grocery store) and I am So.Very.Glad that I tried this one out tonight! I went heavier on the chipotles, sauteed bell pepper w/ the onion and garlic, and used 2 cans of beans. (What I had on hand ~ Great Northern and Black.) While the end result was a *touch* too thick for my taste-texture (would be perfect over a baked potato or fries though!), I wouldn't change a thing. Really, the chipotles MAKE this chili outstanding and a 5-star keeper in my book! Oh and we ate our's w/ tortilla chips, green onion, and grated cheddar. Already salivating thinking of the leftovers tomorrow ... or tonight if I get a chilitch. e.g. chili itch. Thanks Emily for introducing me to the wonderfulness of using chipotles canned in adobo as a knockout addition to chili!
We loved this chili. I did however double the amount of chipotle peppers and sauce because we liked a little more spice
I have to 5 star this one although I really only used it as a base because it was the only Slow Cooker chile that sounded good so I didn't follow the recipe exact.
I made the following variations.. Meat: 1.5lbs 90% lean beef and 1lb ground turkey (we were looking for healthy chile). Dropped the chipotle peppers and only had about 4 tablespoons of chile powder in the pantry so that's all it got. My wife and I are hot food whimps so that was enough for both of us.
I also used pre-minced garlic (in oil) since I didn't feel like buying a whole head for 2 cloves. I also only used half an onion because a "large onion" here is HUGE so 1/2 of one was a good cup of onions. I did use the red kidney beans as well.
The final product was AWESOME, the combination didn't need any additional water or anything like others have done, but I did use less meat.
I realize I took the chipotle out of the Chipotle Chili, but like I said I was really just looking for a good base crock-pot recipe for chile and this more than qualified.
I used the entire can of Adobo Peppers, including the sauce. It added quite the kick, but it tasted fantastic.
I thought this was great, however next time I will probably omit entirely the 1tsp of salt - I found it to be quite salty, even though I made sure to use low-sodium ingredients where possible. Overall I thought it was great, but not quite spicy enough with mild italian sausage and 2 adobo peppers. The only other changes I made were instead of using two lbs of meat I opted to use an extra can of black beans as I prefer to lean slightly more to the vegetarian side of things.
* Percent Daily Values are based on a 2,000 calorie diet.
Emily's Chipotle Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 224
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