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Santa Fe Chipotle Chili

Sausage and ground beef make this spiced chili a meat lover's delight. I can freeze and reheat it later without sacrificing any of the flavor. —Angela Spengler, Tampa, Florida
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    8 servings (3 quarts)


  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1/4 cup canned diced jalapeno peppers
  • 1/4 cup chili powder
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon salt
  • Optional toppings: Sour cream, shredded Monterey Jack cheese and crushed tortilla chips


  • In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking beef and sausage into crumbles; drain.
  • Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/2 cups: 419 calories, 21g fat (6g saturated fat), 66mg cholesterol, 1646mg sodium, 36g carbohydrate (8g sugars, 11g fiber), 27g protein.

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