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| Five Pepper Chili courtesy of the Cooking Corner. |
Towards the end of summer and early fall is when those pokey peppers are finally ripe and ready for harvest. However lately I've been on a chipotle kick. (Once I opened the can, I had to find uses for the rest of it.) For this batch of chili that started our fall football and slow cooker season, I used both fresh and chipotle peppers for maximum flavor. There was a little heat but a lot of rich flavor. Both are nice on cool fall days.
Five Pepper Chili
1-1/2 lb. ground meat*, browned
salt and pepper
4 red mild chili peppers, diced
3 chipotle peppers in adobe sauce, diced
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| Roasted red pepper |
1 red bell pepper, diced (roasted optional)
1 green bell pepper, diced
1/2 tsp. crushed red pepper flakes
1 small onion, diced
2 cloves garlic, diced
1-2 T. chili powder
1 tsp. cumin
1-1/2 tsp. paprika, smoked if possible
1 can chili beans, not drained
3-4 fresh tomatoes, cored, seeded and diced
*Use ground meat of preference - beef, sausage, chicken or turkey. If using chicken or turkey, add 1 tsp. oil to pan when browning.
In medium skillet, brown meat for 7-9 minutes. Add all peppers, onion and garlic. Continue cooking over low heat slightly covered for another 8-10 minutes, until meat is cooked and veggies are tender.
Add all ingredients to slow cooker and cook on low for 7-9 hours.
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