Winner of the coveted ‘Golden Ladle’ award at the Avon Lake UCC annual chili contest. Winning entry – the Widowmaker Chipotle Chili! Recipe at the bottom of this post…
Widowmaker Chipotle Chili
|1 lb ground Italian sausage||28 oz can diced tomatoes|
|2 lb lean ground beef||15 oz can tomato sauce|
|5 tablespoons chili powder
– cayenne or ‘chili’ powder OK
|14 oz black beans (drained)|
|1 tablespoon cumin||2 tablespoons minced chipotle
peppers in adobo sauce
|1 teaspoon ground coriander||1 teaspoon salt|
|2 cloves minced garlic||ground black pepper|
|1 large onion, diced||
- Cook sausage and ground beef in a large pan over medium-high heat until lightly browned and crumbly. When the meat has released its water and grease, and has begun to brown, drain off accumulated liquid, and season with chili powder, cumin and coriander. Cook and stir for 1 minute until mixed well, then stir in the garlic and onion. Cook covered until the onion has softened and turned translucent, about 6 minutes.
- Place diced tomatoes, tomato sauce, black beans, chipotle peppers, salt and pepper into slow cooker. Pour the browned meat mixture into the slow cooker and mix well. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.