Chili Recipe

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Chili

Ann Beck

By
@Amalise

This is a great recipe for chili. It is well liked in my family. It tastes even better the next day.
It was obtained through Taste of Home magazine several years ago..


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Rating:

Comments:

Serves:

10-12

Method:

Stove Top

Ingredients

3/4 lb
italian sausage links, cut into 1/2 inch chunks
3/4 lb
ground beef
1 large
onion, chopped
1 medium
green pepper, chopped
1
jalapeño pepper, seeded and minced
2
garlic cloves, minced
1 c
beef broth
1/2 c
worcestershire sauce
1 1/2 tsp
chili powder
1 tsp
pepper
1 tsp
ground mustard
1/2 tsp
celery seed
1/2 tsp
salt
6 c
chopped fresh plum tomatoes (about 2 pounds)
6
bacon strips, cooked and crumbled
1 can(s)
(16 oz) kidney beans, rinsed and drained
1 can(s)
(15 oz) pinto beans, rinsed and drained
1 can(s)
(15 oz) garbanzo beans or chickpeas, rinsed and drained

Directions Step-By-Step

1
Before you begin you will need to peel your tomatoes. This can be easily done by placing them in boiling water until the skins begin to break. I have used canned tomatoes instead of fresh tomatoes.
2
In a 4 quart kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside.
3
Sauté onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worchestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes.
4
Add tomatoes, bacon, and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
5
Add all of the beans. Simmer for one hour, stirring occasionally. Garnish with chopped onion if desired.

About this Recipe

Course/Dish: Chili
Main Ingredient: Vegetable
Regional Style: American