Chilpotle And Black Bean Chili

• 1.5 pounds ground beef or turkey
• 2 tablespoons olive oil
• 3/4 cups diced onion
• 3/4 cups diced green pepper
• 1 minced jalapeno pepper
• 3 minced garlic cloves
• 2 tablespoons chili powder
• 2 teaspoons dried crushed oregano
• 2 teaspoons ground cumin
• (2) 14-ounce cans of reduced-sodium chicken broth
• (1) 16-ounce jar of Pace Chunky Salsa (medium)
• (1) 15-ounce can of drained and rinsed black beans
• (1) 15-ounce can of drained and rinsed jar of white hominy
• (1) 6-ounce can of tomato paste
• 2-4 tablespoons fine ground cornmeal or masa harina
• For Adobo Sauce Preparation
• 1-2 chilpotle peppers
• 1 teaspoon reserved adobo sauce

1. Cook meat in a large skillet until brown and all water has evaporated. Drain off any oil. Add to a large soup pot or 4-5 quart slow cooker.
2. Heat skillet again, add oil and saute the onions and peppers with salt until translucent. Add garlic and saute for a few more minutes. Add the spices to the skillet. Saute until spices release aroma. Add the onions, peppers and spices to the crock pot. Add cup of the chicken broth to the skillet and deglaze the pan. Add contents from deglazed pan, remaining chicken broth and other ingredients except for chipotle sauce into slow cooker.
3. Once chili is up to temperature, taste and add the minced chilpotle peppers and adobo sauce a little at a time until you get desired the heat and taste. Make sure add at least a little of the peppers and adobo sauce, otherwise you do not get any of the smokey hotness from the peppers. You can add more of the other spices and seasonings (chili powder, cumin, oregano, salt) at this time to get the desired taste.
4. Let chili cook in the slow cooker on low for 4-6 hours or high for 2 hours. Shortly before serving, mix the cornmeal flour (or masa harina) in enough water to form a thin paste. While stirring the chili, add the flour and water slowly. It will thicken up the chili and add a little body. If your chili is too thick after adding the cornmeal flour, add some water until it is the consistency you prefer.
5. Chipotle Peppers in Adobo Sauce Preparation
6. The peppers come in small cans (7-ounces). You may want to wear gloves for this step as the chilies are very hot. Open can and remove 1 or 2 chilies. Split them lengthwise. Scrape out the membranes and seeds. Peppers will be soft and in a dark sauce so work carefully. Mince peppers finely. For the adobo sauce, use a small teaspoon to dip out the needed amount from the can. Place the remaining peppers and sauce in a small Tupperware container and save in fridge.

ground beef, olive oil, onion, green pepper, jalapeno pepper, garlic, chili powder, oregano, ground cumin, chicken broth, salsa, black beans, tomato paste, ground cornmeal, chilpotle peppers, sauce

Taken from www.epicurious.com/recipes/member/views/chilpotle-and-black-bean-chili-50166052 (may not work)