Chili
- Ready In:
- 2hrs 45mins
- Ingredients:
- 24
- Serves:
-
8-10
ingredients
- 1 lb ground sausage (Jimmy Dean hot)
- 1 lb lean ground beef
- 2 lbs stewing beef (cut into 1/2-inch chunks)
- 16 ounces beef broth
- 2 beef bouillon cubes
- 2 tablespoons chili powder
- 2 teaspoons Tabasco sauce
- 2 (29 ounce) cans tomato puree
- 1 (29 ounce) can diced tomatoes
- 4 teaspoons Tabasco sauce
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 large onions, chopped
- 3 bell peppers, chopped
- 1⁄3 cup scallion, chopped
- 1⁄4 cup cilantro, chopped
- 3 (16 ounce) cans beans (dark kidney, light kidney, pinto beans)
- 1⁄4 cup 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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