Sunday, February 5, 2012

Super Chili for the Super Bowl

In honor of the Super Bowl today, I am sharing with you my favorite chili recipe.  This recipe is easy, tastes great, and is good for a crowd or to freeze for later.  It's in high demand for my family and I can't make it often enough!

Start with your basic ingredients: spices, tomatoes, beans, etc.

I use smaller cans of diced tomatoes because I buy them in bulk, but you can use larger cans of whole tomatoes and chop them up yourself.

In a large stock pot or Dutch oven, brown together a pound of ground beef with half pound of Italian sausage and chopped onion and green bell pepper.  If you like a little spice, feel free to add a diced jalepeno as well.

Once the meat is totally browned, add your spices and your tomato paste.  Stir well. 


Then add beef stock, tomatoes and kidney beans.


Bring to a boil, lower the heat, cover with a lid and let simmer for one hour.  Then remove with lid and continue to simmer for another 30 minutes.  Discard bay leaves and dish some up and enjoy with your favorite toppings!  I prefer corn chips and shredded cheddar. Yum!



Any-Time Chili
Yields: 8 servings
1 pound Ground Beef
6 ounces Italian Sausage (mild or spicy, your preference)
1 cup chopped Green Bell Pepper
2 cups chopped Yellow Onion
1 chopped Jalepeno Pepper (optional)
2 tablespoons Chili Powder
2 tablespoons Brown Sugar
1 tablespoon Groung Cumin
1 teaspoon Dried Oregano
3 tablespoons Tomato Paste
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Salt
2 Bay Leaves
1 1/4 cup Beef Stock (Merlot is a nice alternative as well)
2 (28-ounce) cans Diced Tomatoes (can use whole tomatoes, roughly chopped)
2 (15 ounce) cans Kidney Beans, drained
Assorted toppings

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add ground beef, sausage, onion and peppers to pan; saute until meat is browned.
2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), stirring well. Stir in beef stock, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally.
3. Uncover and cook an additional 30 minutes, stirring occasionally. Discard the bay leaves. Serve in bowls with toppings of your choice.

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