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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Just chili. no fancy names, no special ingredients...just chili. Ingredients:
1 lb ground sausage (jimmy dean hot) |
1 lb lean ground beef |
2 lbs stewing beef (cut into 1/2-inch chunks) |
16 ounces beef broth |
2 beef bouillon cubes |
2 tablespoons chili powder |
2 teaspoons tabasco sauce |
2 (29 ounce) cans tomato puree |
1 (29 ounce) can diced tomatoes |
4 teaspoons tabasco sauce |
2 tablespoons cumin |
2 tablespoons chili powder |
2 tablespoons onion powder |
2 tablespoons paprika |
1 tablespoon salt |
1 tablespoon pepper |
2 large onions, chopped |
3 bell peppers, chopped |
1/3 cup scallion, chopped |
1/4 cup cilantro, chopped |
3 (16 ounce) cans beans (dark kidney, light kidney, pinto beans) |
1/4 cup of sliced jalapeno |
monterey jack cheese |
sour cream |
Directions:
1. Brown meat in a skillet. Drain fat then add beef broth, bullion cubes, chili powder and Tabasco. Simmer for 30 minutes.
2. In large dutch oven add tomato puree, diced tomatoes, remaining spices, vegetables and beans. Add meat and broth to the dutch oven and simmer on low heat for 2 hours, stirring regularly.
3. Top with shredded Monterey Jack cheese and sour cream.
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