Blue Ribbon Kitchen's Karri Perry makes Tex-Mex Chili

Tex-Mex Chili Karri Perry: Blue Ribbon Kitchen 1- 15 ounce can kidney beans in mild chili sauce 1- 15 ounce can dark red kidney beans in mild chili sauce 1- 15 ounce can black beans drained 2- 15 ounce cans crushed tomatoes 1- 15 ounce can diced fire-roasted tomatoes 1- 7 ounce can chipotle chilies in adobo sauce (will use 1/2 of can) 1 pound ground beef (80/20) 1/2 pound bulk sausage 1- 12 ounce bag frozen corn Spices: 2 Tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon onion powder Directions: In a large pot on the stovetop, brown the ground beef and bulk sausage over medium heat. Using 1/2 of the chilies in adobo sauce, rough chop the chilies and sauce, add to the cooked meat. Stir. (Reserve the second half of chilies/sauce in a zip-top bag, place in the freezer for a later use—great addition to taco meat, or enchilada filling for extra flavor) Add all of the spices to the pot, stirring to combine. Add the crushed tomatoes, fire-roasted diced tomatoes, chili beans in sauce, drained black beans and corn. Add 1 cup of water Stir to combine. Bring the chili to a boil, then reduce to a simmer, continue to simmer for 30-45 minutes on medium-low heat, stirring occasionally. Before serving, add additional salt and pepper to taste. Serve with shredded cheese, corn chips, diced avocado, sour cream or cheddar-jalapeño cornbread.

Blue Ribbon Kitchen's Karri Perry makes Tex-Mex Chili