Chipotle Chili

as adapted from "Emily's Chipotle Chili" on allrecipes.com 

Ingredients

1 pound - Hot Breakfast Sausage

1 pound - Lean Ground Beef

5 tablespoons - Chili Powder

1 tablespoon - Ground Cumin

1 teaspoon - Ground Coriander

2 cloves - Garlic, minced

1 - Large Onion, chopped

1 (28 oz) can - Diced Tomatoes with Zesty Jalapenos

1 (15 oz) can - Tomato Sauce

1 (14 oz) can - Pinto Beans

2 tablespoons - Chipotle Peppers in Adobo Sauce**, minced

1 teaspoon - Salt

Pinch - Ground Black Pepper

1 (6 oz) can - Tomato Paste

Step 1: In a large dutch oven or stock pot, cook Hot Breakfast Sausage and Lean Ground Beef over medium-high heat until brown and crumbly.  Drain grease.

Step 2: Add Chili Powder, Ground Cumin, and Ground Coriander.  Cook and stir for just a couple of minutes.

Step 3: Add chopped Onions and minced Garlic.  Stir and cook until onions are translucent (about 10 minutes).

Step 4: Stir in Diced Tomatoes, Tomato Sauce, Pinto Beans, Chipotle Peppers, Salt, and Pepper, and bring to a boil.

Step 5: At this point, you have a couple of options.  You can either transfer the chili to a slow cooker, and cook on low for 8 to 10 hours.  Alternatively, you can leave it on the stove top, cover, and cook on low for several hours.  If you choose to go stove top, stir it at least every hour to avoid any burning.  The longer you cook this on low, the better it is, but if you're pressed for time, 8 hours isn't completely necessary.

Step 6:  Either way you go with Step 5, an hour before you plan to serve the chili, stir in the Tomato Paste.

Step 7: Eat it!  Try it with some shredded cheddar, a little dollop of sour cream, and a cornbread muffin.  If it's not spicy enough for you, add some hot sauce.