Everybody love a good chili. Even better, if you add cheese and corn chips it satisfies all 4 major food groups… What’s not to love? This chili is not overly hot, but it is spicy…or what I like to call a “full-figured” chili. Takes a few hours to make if done properly. Best made the night before and served after a reheat.
All this stuff:
- 1 lb. Ground Chuck
- 1 lb. Ground Sausage (just plain sausage)
- 1 large red onion
- 1 bell pepper (green, red, orange, yellow,…doesn’t matter)
- 1 can Ro-Tel Diced Tomatoes & Chilis
- 1 can Bush’s Chili Beans (Mild)
- 1 can Dark Red Kidney Beans (Drained and rinsed)
- 1 can Light Red Kidney Beans (Drained and rinsed)
- 1 6 oz. can Tomato Paste
- 1-2 Cans Diced stewed tomatoes
- 3 TBSP ground Chili Powder
- 1 TBSP ground Cumin
- 1 TBSP Paprika
- 1 TSP Cayenne Pepper
- 1-2 TBSP Kosher Salt
Step 1. Brown & Season meats…
Put a little olive oil in the bottom of the pot and heat up, chop Onion and Pepper and put in the pot for a couple of minutes, until soft. Add beef and Sausage (plus some Worstershire & Seasoned Salt) and brown completely. If really fatty, drain or skim. For low-fat, “cleaner” tasting chili, rinse with hot water.
Step 2. Add the Chili stuff…
Return Beef, Sausage, Pepper & Onion to the pot and add the rest…Spices, Tomato Paste, Stewed Tomatoes, Ro-Tel & Diced Tomatoes to the mix..also add about 1-2 cups of water (depending on how thick you like your Chili)…
Step 3. Add the gas…
Add the Chili Beans straight from the can, do not drain. For a more full-flavored chili, add two cans. Drain and rinse Kidney beans and add them to the mix. Season to taste, I usually will taste the chili at this point and add additional salt or Chili Powder as needed. Turn this all over and mix well. Cover and turn your heat way, way down. You should let this simmer 1-2 hours before serving.
Stir often to make sure it isn’t heating too much or scorching on the bottom. I have to put my stove on the absolute lowest setting to keep from scorching the chili.