chili
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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prep time
cook time
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 3/4 pound italian sausage links, cut into 1/2 inch chunks
- 3/4 pound ground beef
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 - jalapeño pepper, seeded and minced
- 2 - garlic cloves, minced
- 1 cup beef broth
- 1/2 cup worcestershire sauce
- 1 1/2 teaspoons chili powder
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 6 cups chopped fresh plum tomatoes (about 2 pounds)
- 6 - bacon strips, cooked and crumbled
- 1 can (16 oz) kidney beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
How To Make chili
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Step 1Before 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.
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Step 2In 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.
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Step 3Sauté 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.
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Step 4Add tomatoes, bacon, and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
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Step 5Add all of the beans. Simmer for one hour, stirring occasionally. Garnish with chopped onion if desired.
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