SUPER BOWL CHILI (Anytime)

Bennie Shaw

By
@mamabennie

With Fall in the air (tonight) it is time to be thinking chili, soup and chowders. This is our all time favorite chili. I have made this over 20 years.


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Comments:

Serves:

Depends?

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Chunky and full of texture, this chili isn't for the faint of heart. It has some kick behind it. I love the mixture of pork and ground beef - it adds something a little different. The robust flavor from the chili powder and cumin really makes this yummy. Cheese and sour cream mellow this a little and are the perfect topping.

Note: We did add water (2 cups) that was given as an option in the directions for the cooking process to thin it out a bit.

Ingredients

1 lb
lean ground beef
1 lb
good sausage or lean ground pork
2
15 oz. cans hot chili beans, undrained
1
28 oz. can diced tomatoes, undrained
2
large onions chopped
1
bell pepper chopped
3 clove
garlic minced (may use in jar)
3 Tbsp
chili powder
2 Tbsp
sugar
1 Tbsp
red pepper, crushed
3 Tbsp
wine vinegar
1 Tbsp
cumin
grated cheddar cheese
sour cream

Directions Step-By-Step

1
Brown beef and pork in a large pot.
2
Drain and stir in undrained beans, tomatoes, onions, pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin.
3
Add some water if you like more juice in your chili. (The only liquid is in beans and tomatoes).
4
Cover and simmer for about 1 hour. Stir frequently to keep from sticking and burning. When ready to serve top with cheese and sour cream.
5
The red pepper flakes and chili powder makes it spicy. Use less if you want. We like it just the way it is. This gets better the longer is lasts. HAPPY FALL

About this Recipe

Course/Dish: Beef, Beef Soups, Pork, Chili
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy