Chili

Chili

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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..

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Chili

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.

Printable Recipe Card

About Chili

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



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