Prep 20 mins
Cook 1 hr 30 mins
By far the best tasting chili I've ever had! Easy to make and easy on the wallet. Sometimes I only add the one pound of ground beef and a extra can of beans to replace the sausage. And of course serve it with cornbread! Tip: If you don't like the acidy flavor/effect the canned tomatoes give off, when the chili (or any other tomato based sauce like spaghetti) is boiling, stir in a half teaspoon of baking soda. It'll bubble and foam up for a minute then disappear. It'll magically remove it. For me, it's a must!
- olive oil, for saute
- 453.59 g Italian sausage
- 453.59 g ground beef
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 jalapenos, chopped (optional)
- 1 green pepper, chopped
- 29.58 ml chili powder
- 14.79 ml cumin
- 7.39 ml salt
- 9.85 ml sugar
- 2 (850.48 g) can beans
- 793.78 g can chopped tomatoes
- 170.09 g can tomato paste
- 473.18 ml chicken stock
- 118.29 ml chopped cilantro
- 59.14 ml chopped parsley
- brown and drain meat and remove from the pan.
- saute onion, green pepper with garlic.
- add in japalenos, chili powder, cumin salt and sugar.
- when translucent, add the meat back in the pan.
- then add in beans, chopped tomato, tomato paste, chicken broth, cilantro and parsley.
- mix well and cover and simmer for 1-1/2 hours.
- Garnish with the usuals: cilantro, minced onion, sour cream or plain yogurt, and shredded cheese, if you'd like!
I keep coming back to this recipe because it's easy, it's basic with easy ingredients, and it's easy to improvise from. The recipe as is here is a bit underspiced but that's just a matter of throwing in more of whatever you like.
Excellent chili! For health reasons, I lowered the sodium by making a few changes: I used sweet Italian *turkey* sausage, no-salt-added tomatoes, low-sodium beef stock, and cut the salt down by half. The end result was so good, no one missed the salt at all. :) I also had to used dried cilantro and parsley -- 2 tablespoons and 1 tablespoon, respectively -- because I had none of the fresh handy. I also added a touch more garlic, and used two unseeded jalapenos. Either this makes 10 very modest-size servings, or my guests just *really* loved it, but all I know is that I made it for a group of 5 people... and had NONE of the chili left at the end of dinner. Thanks for sharing a great recipe!
OMG!!!! I have an Uncle Donald that makes some tasty chili too!!! What a co-in-ki-dink!!! Best Chili Ever!!!