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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 16 |
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This dish puts a spicy spin on the chili. Goes perfectly with some hoomemade corn bread. Ingredients:
2 lb ground beef |
1 lb bob evans sausage |
1 lb steak |
2 x 29 oz can tomato sauce |
2 x 29 oz can kidney beans (with liquid) |
2 x 29 oz can pinto beans (with liquid) |
2 cup diced onion (2 medium onion) |
1/2 cup diced green chili (2 chilies) |
6 - 12 diced jalapeno peppers (if heat desired) |
1 can rotel tomatoes with chilies |
6 medium tomatoes, chopped |
4 tspn cumin powder |
6 tbsp chili powder |
1/4 tsp. cayenne pepper |
3 tspn black pepper |
2 tspn salt |
2 cups water |
Directions:
1. 1. Cut the steak up in bite size pieces.
2. 2. Brown ground beef in a skillet over medium heat; drain off the fat.
3. 3. Brown Bob Evans Sausage in a skillet over medium heat; drain off the fat.
4. 4. Brown the steak in a skillet over medium heat; drain off the fat.
5. 5. Using a fork, crumble the cooked beef and sausage into pea-size pieces.
6. 6.In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat for 2/3 hours, stirring occationally.
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