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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 8 |
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I'm not a chili aficionado, but my husband is. I developed this recipe for him and he loves it. It's a bit different, as it calls for the use of tomato juice and Italian sausage, but the flavors work. Use of beans is optional. We don't use them in our house. The longer you can simmer this, the better. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
1/2 lb lean ground beef |
1 lb ground turkey |
1/2 lb italian sausage |
1 green pepper, roasted, skin removed, and chopped |
1 teaspoon garlic, crushed |
2 teaspoons beef bouillon granules (or use 1 10.5 oz can beef broth) |
1 teaspoon basil |
1 teaspoon thyme |
1 teaspoon garlic powder |
1 teaspoon oregano |
2 teaspoons chili powder |
2 teaspoons cumin |
pepper, freshly ground, to taste |
1/2 teaspoon tabasco sauce (more if you like the heat!) |
2 tablespoons worcestershire sauce |
1 (15 ounce) can diced tomatoes (with juice) |
1 (46 ounce) can tomato juice (i use campbells) |
2 (15 ounce) cans pinto beans (optional) |
Directions:
1. Saute onion in olive oil.
2. Add beef, turkey, and sausage; brown.
3. Add roasted pepper, garlic, bouillion (or broth), and remaining spices and seasonings. Stir till thoroughly mixed.
4. Add diced tomatos and tomato juice.
5. Add beans, if using.
6. Bring to boil, then lower heat and simmer for a minimum of three hours to reduce mixture and concentrate flavors. Ideally, simmer the chili until it reaches your preferred thickness.(I like to cook this one day and serve the next. Flavors are always better the second day after a long initial simmering!).
7. Ladle into serving bowls and garnish with shredded cheese just before serving.
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