Recipe by Kittencal@recipezazz
Make this as spicy as you like by adjusting the dried chili pepper flakes and jalapeno amounts, my family likes extreme heat so I use 2 jalapeno peppers --- for even more flavor add in a small bottle of taco sauce and cumin powder if desired --- all amounts may be adjusted to taste --- I strongly suggest to make this soup a day or 2 days in advance the flavors will intensify, refrigerate then warm on top of the stove, all that is needed with this soup is a loaf of crusty bread :)
Top Review by Debi
This was to be for dinner last night. Was supposed to be....my son & a friend found it while looking for a late night snack and well, those of you with growing boys know how that works. This is a very good recipe - I doubled the meat so it was more of a regular chili rather than a stew but for an easy but very tasty chili, it was perfect. I have another Chili recipe that's my favourite but it takes more effort. This is perfect for when you are craving flavour faster/easier. It is better if it has a chance to meld flavours overnight. Sorry - no photo - talk to the boys....not that I can blame them. It smelled so good while it was simmering away on the stove.
- 1⁄2 lb ground beef
- 1⁄2 lb Italian sausage, casings removed (use milk or spicy)
- 1 medium onion, chopped
- 2 tablespoons fresh minced garlic
- 1 -2 teaspoon dried chili pepper flakes (or to taste)
- 1 -2 jalapeno pepper, seeded and finely chopped
- 1 (1 1/4 ounce) package taco seasoning mix (you can use 2 packages if desired)
- 2 tablespoons chili powder (can use more to taste)
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can kidney beans, undrained
- 2 (14 ounce) cans Mexican-style tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (7 ounce) can diced green chilies
- 2 cups beef broth
- seasoning salt (to taste) or white salt & fresh ground pepper (to taste)
- shredded cheddar cheese (use any amount desired)
- sour cream
Directions See How It's Made
- In a Dutch oven or heavy pot cook the ground beef, sausage meat and onion until no longer pink; drain fat.
- Add in garlic, chili pepper flakes and jalapeno pepper/s; cook stirring until meat is browned (this may take about 10 minutes).
- Mix in the taco seasoning mix and chili powder and stir for 1 minute.
- Add in all remaining ingredients except the salt and black pepper; stir to combine.
- Simmer uncovered over low heat stirring occasionally for about 1-1/2 hours (the longer you simmer this soup uncovered the richer and better it will be).
- Season with salt and black pepper to taste.
- Ladle into bowls and sprinkle with shredded cheddar cheese then a dollup of sour cream if desired.