Ingredients

The following ingredients have 4 Servings
  • ½ pound beef
  • ½ pound pork
  • 4 ounces chorizo sausage ((1 link about ¼ pound))
  • 1 ½ teaspoon chipotle pepper (chopped finely with adobo sauce)
  • 28 ounces San Marzano tomatoes (hand crushed)
  • 14.5 ounces diced tomatoes and juice
  • 15 ounces red kidney beans
  • 19.75 ounces whole pinto beans
  • 2 cloves garlic (minced)
  • 1 medium sweet onion (chopped)
  • 1 large poblano peppers ((1 large or 2 small) could substitute with canned chiles, charred, skinned, seeded and chopped)
  • 4 jalapeno peppers (could substitute with canned chiles, charred, skinned seeded and chopped)
  • 1 cup water
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instruction

  • Char, sweat, peel skins, take out seeds and chop up peppers. (Remember, WEAR GLOVES!)
  • Add the meat to a pan and begin to brown. Slit the chorizo sausage link casing and dump the meat into the pan and brown also. Once the meat is browned, drain it in a sieve.
  • Open canned beans rinse and allow to drain.
  • Toast cumin and coriander seeds to open up the flavor. Remove seeds from heat and grind them with a mortar and pestle. Add the rest of the spices and grind to wake them up.
  • Chop the chipotle pepper, onion, and garlic; add to crock-pot
  • Open the can of San Marzano tomatoes and crush with hands as you add all of the ingredients to the crock-pot.
  • Add water only if needed. You may not need to add the water. Use your own judgment.
  • Stir the ingredients well and set the crock-pot on low for 6 hours.
  • Serve chili topped with some shredded cheddar cheese, sour cream, lime juice, and cilantro.