Delicious Chili With a Touch of Sweet and a Touch of Spice! |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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This is our favorite chili recipe. We first found it back in 2002 in a Marlboro Chili cookbook - but we've modified it so much since then, it's really completely different. We make this on blustery winter Sundays, and let it cook on the stove all afternoon. You can adjust the spiciness and the sweetness by modifying the tabasco or brown sugar - but we think it's perfect just like it is. You can completely omit the potatoes if you want - we like them as a great starch accompaniment. Ingredients:
1 lb bacon, matchstick cut |
1 lb ground beef |
1 lb hot sausage, removed from casing |
1 large yellow pepper, chopped and seeded |
1 large red onion, chopped |
4 jalapenos, chopped and seeded |
1 teaspoon garlic, minced |
11 1/2 ounces v 8 vegetable juice |
1 beef bouillon cube |
1/2 tablespoon salt |
2 tablespoons light brown sugar |
1 3/4 tablespoons chili powder |
3/4 tablespoon tabasco sauce |
1 1/2 tablespoons worcestershire sauce |
1 (15 1/2 ounce) can red kidney beans, drained |
1 (15 1/2 ounce) can cannellini beans, drained |
1 (14 1/2 ounce) can diced tomatoes, slightly drained |
6 medium red potatoes, peeled |
Directions:
1. Cook bacon, sausage and ground beef in large pot on high heat, stirring until brown. Drain.
2. Add yellow pepper, red onion, jalapeno and garlic. Cook until onion is translucent.
3. Add V8, bouillion, salt, brown sugar, chili powder, tabasco sauce and worcestershire sauce. Stir and boil for 5 minutes.
4. Reduce heat to simmer, add both beans and tomatoes.
5. Add potatoes, push under surface. Simmer 2-5 hours, stirring intermittently.
6. Serve with shredded cheese and sour cream.
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