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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Chili is a hearty winter staple up here in the mountains Ingredients:
1 pound johnsonville® mild italian sausage links links |
1 boneless pork shoulder butt roast (1 pound) |
2 pounds ground beef |
2 medium onions, chopped |
1 large green pepper, chopped |
1 tablespoon minced garlic |
1 can (29 ounces) tomato puree |
1 can (28 ounces) diced tomatoes, undrained |
1 cup beef broth |
1 jalapeno pepper, seeded and minced |
2 tablespoons brown sugar |
1 tablespoon cider vinegar |
2 teaspoons chili powder |
2 teaspoons ground cumin |
1 to 2 teaspoons crushed red pepper flakes |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon hot pepper sauce |
2 cans (16 ounces each) kidney beans, rinsed and drained |
Directions:
1. Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in. pieces.
2. In a 5-qt. kettle or Dutch oven, cook sausage, pork and beef over medium heat, until sausage and beef are no longer pink and the pork juices run clear; drain, reserving 1 tablespoon drippings. Set meat aside.
3. Saute onions, green pepper and garlic in reserved drippings until tender. Add the next 12 ingredients. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the beans and heat through. Yield: 12-14 servings (3-1/2 quarts).
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