Shelly's Recipe

ADOBO CHILI WITH HOMEMADE TORTILLA CHIPS

Category: Chili

1 lb. sweet pork sausage
1 lb. lean ground beef
2 tablespoons olive oil
1 onion, diced
1-2 jalapeno peppers, diced (I used 1 because that’s all I had)
5 cloves garlic, minced
12 ounces dark beer
5-6 chipotle chilies in adobo sauce (canned), pureed in a food processor or a blender
28 ounces diced tomatoes, with juices
2 tablespoons tomato paste
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons Worcestershire sauce
2 bay leaves
2 cans beans, your choice (I used black beans and kidney beans), drained and rinsed

Saute the onion, jalapeno pepper(s), and garlic in two tablespoons of oil until softened over medium-high heat, about 5 minutes. Add the sausage and ground beef, breaking it up with your cooking utensil and cooking until almost cooked through, about 8 minutes.

Add in the rest of the ingredients (except the beans) and stir to combine. Reduce heat to medium and simmer for 1 hour (if the chili starts to boil or bubble too much, turn down the heat).

Rinse and drain your beans, then after an hour of simmering, add them to the chili. Cook for another 30 minutes to an hour, until thickened. Serve with cheese, sour cream, tortilla chips, or crusty bread. Serves 6.