1. Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
2. Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a
slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 374 (71%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 123.1mg||38 %|
|Sodium 540.1mg||19 %|
|Potassium 668.4mg||18 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 6.8g|
|Protein 29.1g||42 %|
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Calories per serving: 530
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