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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Iâve won three chili cook-offs with this recipe. Everyone loves it, and theyâre always amazed when I reveal the secret ingredient! Ingredients:
3 pounds beef top sirloin steak, cubed |
1 tablespoon canola oil |
1/2 pound johnsonville® mild ground italian sausage |
1 large onion, chopped |
5 garlic cloves, minced |
2 cups water |
1 can (16 ounces) chili beans, undrained |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) beef broth |
1 package (12 ounces) pitted dried plums, chopped |
3 teaspoons chili powder |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 teaspoon paprika |
3/4 teaspoon salt |
dash cayenne pepper |
Directions:
1. In a Dutch oven, brown beef in oil in batches. Remove and keep warm. Add sausage and onion to the pan; cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer.
2. Return beef to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beef is tender. Yield: 8 servings (2-3/4 quarts).
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