Chipotle Chili ala Torres


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Smoky spice from REAL chilies (not powder!) for sweet heat, but not too warm- can also be cooled with crema.

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Louisville, KY

Time needed

30 min preparation + 2 - 3 hour cooking

Serving Size / Yield

12 servings


  • 1 lg. onion, diced
  • 1 lb. chorizo Mexican sausage
  • 2 lbs. ground beef
  • 5 Tbs. chili powder
  • 1 1/2 tsp. dried orégano
  • 1 Tbs. ground cumin
  • 4 garlic cloves, minced
  • 2 C. beef broth
  • one 28-oz. can diced tomatoes
  • one 14-oz. can pinto beans
  • 3 tsp. minced chipotle peppers in adobo sauce
  • 1 tsp. salt
  • ground black pepper
  • 2 Tbs. brown sugar
  • 2 tsp. cocoa powder
  • one 15-oz. can tomato paste
  • 2 Tbs. cornmeal
  • 8 oz. Mexican crema (or sour cream)- optional

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Sauté onion in about a tablespoon olive oil over medium-high heat until soft and fragrant, then stir in the garlic and cook another 2-3 min until soft.  Remove from pot. Cook sausage and ground beef in the same pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease and has begun to brown, drain off accumulated grease and season with chili powder, oregano, and cumin. Cook and stir for 1 minute until fragrant. Stir in the beef broth, diced tomatoes, pinto beans, chipotle peppers, salt, and pepper, then bring to a simmer. Add brown sugar, cocoa powder, and tomato paste until simmering, then add cornmeal and stir to incorporate. Bring to a simmer, then pour the chili into a slow cooker or lower heat to medium-low and simmer for about 30 minutes. Puree mixture to desired consistency using immersion blender or regular blender (carefully after cooling!)  Cover, and cook on low for 1 to 2 hours. Stir in crema or sour crème as desired to adjust spiciness of chili.

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