Crockpot Chipotle Chili

For some reason, even though it was 80 in Texas right before Christmas, we have had a cold snap blow through. While many are ready for the warm spring temperatures, I'd like to hold onto the cold for as long as the weather will allow. The following recipe is one that my husband has come up with and we have made a countless number of times. It is the perfect mix of flavors to give you that cozy feeling, with a kick of chipotle to wake you up.

Crockpot Chipotle Chili

1 lb. ground beef (or turkey)

1 medium white onion, chopped

3-6 chipotle peppers in adobo sauce, chopped (depending on the amount of heat you like)

1 packet of chili seasoning (brand doesn't matter)

1 packet of Ranch Dip seasoning

1 can yellow corn, drained

1 can black beans, drained and rinsed

1 can pinto beans (we use the ones with jalapeno)

1 can fire-roasted diced tomatoes

1 can stewed tomatoes

In a medium skillet cook the onion over medium heat until the onions become slightly translucent (only a few minutes). Add the ground beef and cook until brown and no longer pink. Then, add the chipotle peppers and a couple of spoonfuls of sauce along with the chili seasoning. Depending on the thickness of the sauce with the meat, add about 1/2 c of water (up to about 1 c), set aside.

In the crockpot, add the rest of the ingredients along with the meat mixture. Cook on low for 4-6 hours (sometimes we let it go longer to let the flavors mix and mingle), stir occasionally. Serve with sour cream, shredded cheese, and tortilla chips.

-D