Follow these steps for perfect results
ground beef
pork sausage
onion
chopped
diced tomatoes
undrained
tomato sauce
kidney beans
rinsed and drained
frozen corn
jalapeno peppers
diced
chili powder
chipotle pepper in adobo sauce
finely chopped
salt
Sour cream
Monterey Jack cheese
shredded
Tortilla chips
crushed
In a 6-qt. stockpot, cook ground beef, pork sausage, and chopped onion over medium heat for 8-10 minutes.
Break up the beef and sausage into crumbles during cooking.
Drain any excess fat from the pot.
Add diced tomatoes (undrained), tomato sauce, kidney beans (rinsed and drained), frozen corn, diced jalapeno peppers, chili powder, finely chopped chipotle pepper in adobo sauce, and salt to the stockpot.
Bring the mixture to a boil.
Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until heated through.
Serve hot with optional toppings like sour cream, shredded Monterey Jack cheese, and crushed tortilla chips.
Expert advice for the best results
Adjust the amount of chili powder and chipotle pepper to suit your taste.
For a thicker chili, simmer uncovered for the last 10 minutes.
Add a tablespoon of cocoa powder for a richer, deeper flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in bowls, garnished with desired toppings.
Serve with cornbread.
Offer a variety of toppings.
Complements the smoky and spicy flavors.
A fruity red wine that pairs well with chili.
Discover the story behind this recipe
A popular comfort food in the Southwest, often served at gatherings and celebrations.
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