Fall is here and its time for hearty, comfort food recipes. This recipe is for bbq chipotle chili and it is delicious. I wanted to put a spin on classic chili and this recipe truly understands the fall recipe assignment.
My bbq chipotle chili is filled with ground beef, italian sausage, and a host of other ingredients that make a savory bowl of chili.
Chili toppings : You can top it with shredded cheese, sour cream, jalepeno, green onions, or whatever you like
2 pounds ground beef ( I used 80/20 lean ground beef)
1 pound mild ground italian sausage
2 tablespoon vegetable oil
2 medium onions, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
6 cloves garlic, chopped
1 can (28 ounces) diced tomatoes
2 cans (6 ounces) tomato paste
3 cups unsalted or low sodium beef broth
2 tablespoon chipotles in adobo sauce
3 tablespoon chili powder
1/2 tablespoon adobo all purpose seasoning
1 teaspoon cumin
1 /2 tablespoon brown sugar
2 cans (15 ounces) pinto beans, drained
2 cans (15 ounces) kidney beans, drained
1 cup your favorite bbq sauce ( I used Sweet Baby Ray’s)
1.In a large skillet, brown the ground beef and italian sausage until fully cooked then drain oil and set aside.
2.In a large deep pot, heat olive oil and saute onions, bell peppers, and garlic for 2-3 minutes or until fragrant.
3.Add ground beef and stir well.
4.Add in diced tomatoes, tomato paste, beef broth, and chipotles in adobo sauce and stir well.
5. Add chili powder, all purpose seasoning, cumin, and brown sugar-stirwell
6.Add pinto beans, kidney beans, and bbq sauce and stir well
7.Allow mixture to cook for 55-60 minutes on medium-stirring every 15 minutes
8.Remove from heat and serve!