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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 6 |
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I absolutely love this, all the ingredients are approximates, as cooking chili is an evolving process. It gets better as it sits, and it makes a lot. Ingredients:
1 lb lean ground beef |
1 ounce pork sausage |
1 (15 ounce) can kidney beans |
1 tablespoon chili powder |
1 jalapeno, minced |
1/2 yellow onion, diced |
1/2 bell pepper, diced |
2 garlic cloves, minced |
1 stalk celery, diced |
2 tablespoons tomato paste |
1 large tomato, peeled and diced (or 1 can diced tomatoes) |
1/4 teaspoon sazon con azafran seasoning |
1 teaspoon cayenne pepper |
1 teaspoon worcestershire sauce |
1 tablespoon a-1 steak sauce |
1 teaspoon black pepper |
1/4 teaspoon steak seasoning, dust |
1 tablespoon dried onion flakes |
1 teaspoon garlic powder |
1/8 teaspoon oregano |
1 tablespoon chicken soup base |
1/2 cup red wine |
1 tablespoon basil, chopped |
Directions:
1. Brown the ground beef and sausage over medium high heat until cooked through and a nice color develops, breaking up as it cooks.
2. Drain some excess fat, add onion, bell pepper, tomato paste and celery and saute for about 5-10 minutes more until celery is somewhat softened and onions are translucent.
3. Add some water if too thick or starts to burn.
4. Add garlic and jalapeno and cook another 5 minutes, lowering heat to medium-low.
5. Add remaining ingredients adusting to your personal preference.
6. Simmer, covered for 3-4 hours on low heat or use a crock pot and serve garnished with what you like.
7. I top with chopped onion and cheese.
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