Chipotle Chili Spiked Mocha Slush Recipes

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

STARBUCKS MOCHA SLUSH

Steps:

• Fill ice cube trays with half of the brewed coffee and place in the freezer.
• In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.
• When the coffee ice cubes have frozen, transfer them to a kitchen towel and, using a mallet, crush the cubes.
• Fill 4 glasses with the crushed coffee ice and divide the coffee-cocoa mixture evenly among them.
• Dust the top with cocoa powder and serve.

CHIPOTLE CHILI

Steps:

• In a large deep dish, nonstick skillet or pot, brown ground beef with onion and salt.
• Add tomatoes, beans, chicken broth, water, chilies, chili powder and garlic, stir together and bring to a boil.
• Reduce heat and let simmer on low heat for 20 minutes.