CHIPOLTLE BLACK BEAN CHILI
By SAEGERMA
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Ingredients
- 11/2 LBS BULK PORK SAUSAGE
- 28 OZ BEEF BROTH
- 16 OZ MEDIUM CHUNKY SALSA
- 15 OZ BLACK BEANS RINSED & DRAINED
- 15 OZ CZN GOLDEN HOMINY RINSED & DRAINED
- 2 CUPS LOOSE PACKED FROZEN DICED HASH BROWNS WITH ONIONS & PEPPERS
- 1-2 CANNED CHIPOLTLE PEPPERS IN ADOBO SAUCE FINELY CHOPPED (HANDLE CAREFULLY)
- 2 TEAS CHILI POWDER
- 1 TEAS DRIED OREGANO
- 1 TEAS CUMIN
- CHOPPED AVOCADO & SHREDDED CHEDDAR CHEESE
Details
Servings 6
Preparation
Step 1
COOK GROUND MEAT IN LARGE SKILLET UNTIL BROWN DRAIN OFF FAT TRANSFER TO 4-5 QT SLOW COOKER STIR IN BROTH SALSA BEANS HOMINY POTATOES PEPPERS CHILI POWDER OREGANO CUMIN COVER COOK ON LOW 7-8 HRS OR ON HIGH 31/2-4HRS TOP WITH AVOCADOS & CHEESE
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