Chili
- Ready In:
- 2hrs 45mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
- 453.59 g ground sausage (Jimmy Dean hot)
- 453.59 g lean ground beef
- 907.18 g stewing beef (cut into 1/2-inch chunks)
- 453.59 g beef broth
- 2 beef bouillon cubes
- 29.58 ml chili powder
- 9.85 ml Tabasco sauce
- 2 (1644.27 g) can tomato puree
- 822.13 g can diced tomatoes
- 19.71 ml Tabasco sauce
- 29.58 ml cumin
- 29.58 ml chili powder
- 29.58 ml onion powder
- 29.58 ml paprika
- 14.79 ml salt
- 14.79 ml pepper
- 2 large onions, chopped
- 3 bell peppers, chopped
- 78.78 ml scallion, chopped
- 59.14 ml cilantro, chopped
- 3 (1360.77 g) can beans (dark kidney, light kidney, pinto beans)
- 59.14 ml of sliced jalapeno
- monterey jack cheese
- sour cream
directions
- Brown meat in a skillet. Drain fat then add beef broth, bullion cubes, chili powder and Tabasco. Simmer for 30 minutes.
- In large dutch oven add tomato puree, diced tomatoes, remaining spices, vegetables and beans. Add meat and broth to the dutch oven and simmer on low heat for 2 hours, stirring regularly.
- Top with shredded Monterey Jack cheese and sour cream.
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