Beef And Lamb Chili With Chipotles

• 3 Tbs. vegetable oil (if you are using lean meat.)
• 1 lb. ground beef
• 1 lb. ground lamb
• 1 lb. onions diced
• 1 lb. bell peppers diced
• 6 cloves garlic minced
• 1 lb. white mushrooms diced
• 3 Tbs. chili powder
• 2 Tbs. ground cumin
• 1 Tbs. paprika
• 1 Tbs. ground black pepper
• 2 Tbs. dried oregano
• 4 Tbs. brown sugar
• 2 tsp. salt
• 1 12oz. can chipoltle peppers in adobo sauce diced
• 1 28oz. can crushed tomatoes
• Juice of 2 limes
• 1 15oz. can of black beans
• 1 15oz. can of pink beans
• 1 qt beef broth
• Crumbled corn tortillas
• Optional garnishes
• Crushed red pepper
• fresh cilantro
• grated cheese
• sour cream

1. Brown meat in a large pot over high heat. If using lean meat, add vegetable oil. When no longer pink, add onions and peppers, and cook stirring frequently,until onions are pale gold color. Add garlic and mushrooms cook until mushrooms give off liquid. Add seasonings and chipotle peppers with sauce and cook for 1 minute. Add tomatoes, lime juice, beans, and broth. Bring to a boil and add tortillas until desired consistency is reached.

vegetable oil, ground beef, ground lamb, onions, bell peppers, garlic, white mushrooms, chili powder, ground cumin, paprika, ground black pepper, oregano, brown sugar, salt, chipoltle peppers, tomatoes, black beans, beans, beef broth, corn tortillas, red pepper, fresh cilantro, grated cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/beef-and-lamb-chili-with-chipotles-50124341 (may not work)