Chipotle Chile

1lb Ground Sirloin (90/10 fat content)
1/2lb Hot Italian Sausage
1/8lb Bacon

2 White Onions, diced (Divided 3/4 and 1/4)
4 Cloves Garlic (Pressed or finely minced)

3Tbsp Hot Chili Powder
3tsp Cumin
1/2tsp Cayenne

1 10oz can Chipotle Pepper in Adobo Sauce

4c Beef Broth

1 28oz can Diced Tomatoes and Green Chiles (Drained)
1 15oz can Black Beans, reserve 1/4c (Drained)
1 15oz can Red Kidney Beans, reserve 1/4c (Drained)

Start by beginning to brown the bacon in a large Dutch oven or soup pot. When the bacon has some color, but is not yet crispy, add the ground sirloin and hot Italian sausage. Continue cooking until brown. Remove as much of the meat as possible with a slotted spoon, leaving the fat. Add 3/4 of the diced onion to the Dutch oven and cook until translucent. Add the garlic and cook 30 seconds longer. Add the hot chili powder, cumin, and cayenne, stirring until the onions and garlic are coated. Add the chipotle peppers in adobo sauce. Stir and scrape up any fond that has formed. Add the beef broth and bring to a boil. Reduce heat to a simmer. Cover, leaving the lid partially cracked, and continue to simmer for one hour. Add the diced tomatoes and green chiles, black beans (not the reserved 1/4c), and red kidney beans (not the reserved 1/4c). Mash the reserved beans with a fork to form a paste and add to the Dutch oven. Continue cooking, uncovered for twenty minutes, stirring occasionally.

bon appetit