Ground beef and pork sausage, combined with canned tomatoes, beans and corn, are seasoned generously with chili powder, chipotles, and jalapenos to make this chili.
Ingredients:
1 tablespoon oil
1 pound bulk pork sausage
1 pound ground beef
1 cup diced onion
2 16-ounce cans diced tomatoes
2 16-ounce cans kidney beans
1 8-ounce can black beans
2 teaspoons salt, or to taste
6 tablespoons (about 1/3 cup) chili powder
2 chipotle chilies in adobo sauce
1/4 cup diced canned jalapenos, drained
1 cup frozen corn, thawed
2 cups sour cream
2 cups Monterey Jack cheese
2 cups crushed tortilla chips
Directions:
Heat oil in a large skillet over medium-high heat. Add sausage, ground beef and onion. Stir, breaking up meat with a utensil, and cook until meat is brown, about 8 minutes. Remove from heat, drain, then transfer mixture to a Dutch oven or very large saucepan. Add tomatoes, beans, salt, chili powder, chipotles, jalapenos and corn, then stir until combined. Simmer, covered, for 45 minutes. To serve, ladle into bowls and top each serving with some of the sour cream, cheese and tortilla chips.
Number of Servings: 12
Notes from the Cook: In New Mexico, we like our chili with plenty of heat. My recipe combines sausage and beef with 2 type of beans, corn, jalapenos and, of course, chipotles in adobe sauce. The result is a hearty Southwestern-style chili that you'll never forget.