This year it seems like we’ve barely had a winter (I’m sure I just jinxed us). Sure, we’ve had some cold days, but for the most part it’s been pretty mild. It was almost 70 degrees on New Years Eve this year! A cold front came in that evening and we decided it was a perfect day to make some chili for the first time this year. This is a great chili recipe, but chili is something that most people are VERY picky about so add / subtract / alter the recipe to your tastes!
And please don’t be intimidated by the ingredient list, a lot of it is stuff you already have in your pantry. And all you have to do is pretty much combine everything and let the simmering do the work. So it’s really, very easy!
Here’s what you’ll start with:
- 2 slices bacon
- 1 pound ground beef
- 1/2 pound bulk Italian sausage
- 1 (15 ounce) cans chili beans, drained
- 1 (15 ounce) can chili beans in spicy sauce
- 1 (28 ounce) can diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 1/2 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 green chile pepper, seeded and chopped
- 1/2 jalapeno, seeded and chopped
- 1/2 cup beer
- 2 teaspoons Worcestershire sauce
- 2 cubes beef bouillon
- 2 tablespoons chili powder
- 1-1/2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon white sugar
And don’t forget the fritos and shredded cheddar for serving!
Start by heating a large pot over medium heat. Slice your bacon, I like to use kitchen shears for this part. Add the bacon to the pan and cook until brown and crispy. Remove to a paper towel and set aside.
Next, crumble the ground beef and Italian sausage into the pan, and cook until browned. Drain off excess grease if you need to.
While the meat is cooking, use the time to chop all of your vegetables. By the way, this is a great way to add veggies and sneak them by your husband/boyfriend or kids… the chili flavor will mask the taste and the chunky texture is perfect for hiding veggies.
Finally, add the seasonings.
Why yes, I did get a Le Creuset for Christmas… how lovely! My wordless wishlist sure came through for me this year!
| Damn Good Chili |
- 2 slices bacon
- 1 pound ground beef
- 1/2 pound bulk Italian sausage
- 1 (15 ounce) cans chili beans, drained
- 1 (15 ounce) can chili beans in spicy sauce
- 1 (28 ounce) can diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 1/2 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 green chile pepper, seeded and chopped
- 1/2 jalapeno, seeded and chopped
- 1/2 cup beer
- 2 teaspoons Worcestershire sauce
- And these spices…
- 2 cubes beef bouillon
- 2 tablespoons chili powder
- 1-1/2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon white sugar
- Heat a large pot over medium heat. Slice your bacon and cook until brown and crispy. Remove to a paper towel and set aside.
- Crumble the ground beef and Italian sausage into the pan, and cook until browned. Drain off excess grease if necessary.
- Once the meat is browned, add the rest of the ingredients.
- Stir to combine, cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After a couple hours, taste, and add salt, pepper, and/or chili powder as necessary.
- Remove from heat and serve.
The longer the chili simmers, the better it will taste.
Yep! I was the recipient of some leftovers! Yummo! and the corn muffin was
the perfect addition! Thank you Daisi!