Ingredients
- 1 pound bulk hot Italian sausage
- 2 pounds ground beef
- 5 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can kidney beans (Optional)
- 2 teaspoons minced chipotle peppers in adobo sauce
- 1 teaspoon salt
- ground black pepper
- 1 (6 ounce) can tomato paste
Directions
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Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly; drain. Add chili powder, cumin, and coriander; cook and stir for 1 minute until fragrant. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 4 minutes.
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Stir in diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then transfer chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before chili is done.
