Chad's Wednesday Night Chili
- Ready In:
- 5hrs 35mins
- Ingredients:
- 19
- Yields:
-
1.5 Gallons
- Serves:
- 8-10
ingredients
- 1133.98 g ground beef
- 907.18 g bulk pork sausage
- 453.59 g chopped bacon
- 793.78 g can chopped tomatoes
- 425.24 g can tomato sauce
- 425.24 g red kidney beans
- 118.29 ml water
- 177.44 ml prepared ketchup
- 4 cloves chopped garlic
- 14.79 ml cumin
- 59.16 ml chili powder
- 1.23 ml ground black pepper
- 14.79 ml cajun seasoning
- 118.29 ml sugar
- 2 large bell peppers, medium chopped
- 3 Spanish onions, fine chopped
- 2 jalapeno peppers, seeds and veins removed diced fine
- 14.79 ml dried chili pepper flakes (optional only if you like it HOT!!!)
- 59.16 ml Worcestershire sauce
directions
- First, brown all meats in roasting pan in oven at 415 degrees. While meat is browning combine all remaining ingredients in heavy-bottomed stock pot. stir well.
- Add browned meat fat drained away to pot stir well. bring to boil and reduce heat to simmer on low for 4-6 hours covered. About 30 min before serving time if you prefer a thicker sauce with your chili make a slurry of a 1/4 cup of cool water to a heaping tbs, of cornstarch mix until lumps disappear. Add to pot an stir. Chili will tighten up almost immediately.
- Serve with all of your favorite sides etc.
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RECIPE SUBMITTED BY
Just a guy who loves good food and drink and loves to cook and share new ideas and cooking tecniques.