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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Homemade pancakes are so easy to make, and nothing tastes better.
Try one of our dozens of ways to make delicious fresh guacamole.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This chili satisfies any time of year. Make it the night before. Ready? Go team!
Coffee and beer give this thick, spicy, beefy chili deep layers of flavor.
Pumpkin puree and pumpkin pie spice do wonders for this beef and bean chili.