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.

CHIPOTLE BEEF CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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.

GOBBLE GOBBLE CHILI WITH CHIPOTLE BAJA SAUCE

Steps:

• Heat a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add bell pepper, onion, and celery. Continue to cook and stir until vegetables are tender, 5 to 10 minutes.
• Stir chili beans, tomatoes, tomato sauce, beer, 1 chopped chipotle chile, cumin, and black pepper into turkey mixture; simmer for 2 hours.
• Place Greek yogurt, mayonnaise, lime juice, garlic, and remaining 1 chopped chipotle chile in a food processor or blender; pulse until mixture is smooth. Refrigerate sauce until ready to use.
• Scoop chili into bowls; sprinkle with Cheddar cheese and drizzle with yogurt sauce.

CHIPOTLE CHILI-SPIKED MOCHA SLUSH

Steps:

• In 2-cup glass measure stir together hot chocolate mix, coffee crystals, chili powder and ground cinnamon.
• Stir in hot water until combined.
• Pour into ice cube tray. Freeze until firm.
• In blender container combine chocolate ice cubes, ice cream and half-and-half. Cover and blend until smooth.
• Pour into glasses.
• Serve immediately topped with whipped cream and cinnamon, if desired.