CHIPOLTLE BLACK BEAN CHILI

By SAEGERMA

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

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