Santa Fe Chipotle Chili

• 1 pound ground beef
• 1 pound bulk pork sausage
• 1 medium onion, chopped
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (15 ounces each) tomato sauce
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 cup frozen corn
• 1/4 cup canned diced jalapeno peppers
• 1/4 cup chili powder
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon salt
• Optional toppings: Sour cream, shredded Monterey Jack cheese and crushed tortilla chips

1. In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking up beef and sausage into crumbles; drain.
2. Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.

ground beef, pork sausage, onion, tomatoes, tomato sauce, kidney beans, frozen corn, jalapeno peppers, chili powder, pepper, salt, toppings

Taken from www.tasteofhome.com/recipes/santa-fe-chipotle-chili/ (may not work)