Chipotle Black Bean Chili

This is REALLY spicy. 

That being said, as leftovers, it is REALLY yummy served over a baked potato. :) 

I got this from a Midwest Living Magazine, and it's also now on the midwestliving.com website.  Chipotle Black Bean Chili

 1 1/2 pounds ground beef, ground pork or pork sausage, uncooked ground turkey or uncooked bulk turkey sausage

2 14-oz cans of reduced sodium beef broth (or chicken broth if you're using turkey)

1 16 oz jar of salsa

1 15 oz can black beans, rinsed and drained

1 15 of can of golden hominy, rinsed and drained

2 cups of loose-pack frozen diced hash brown potatoes with onions and peppers 

1 or 2 canned chipotle chili peppers in adobo sauce, finely chopped - SEE NOTE

2 tsp chili powder

1 tsp dried oregano, crushed

1 tsp ground cumin

Dairy sour cream, chopped avocado, adn/or shredded cheedar cheese, optional

Tortilla chips or corn bread, optional

In a large skillet, cook the ground beef until meat is brown. Drain off fat. Transfer meat to a 4 or 5 quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.   Cover and cook on low heat for 7-8 hours or high setting for 3.5-4 hours. 

Top individual servings with sour cream, avocado, and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings (9.5 cups total)

*Handling hot chili peppers: Because hot chili peppers contain volatile oils that can burn your skin adn eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands DO touch the chile peppers, wash your hands and fingernails well with soapa dn water when youare done.