Fidel's Revolutionary Chili
photo by Ric of the Shire
- Ready In:
- 8hrs 20mins
- 3 slices bacon, diced
- 1⁄2 lb spanish dry chorizo sausage, cut in 1/2 inch pieces, casing removed
- 1⁄2 lb ground beef, lean, browned and drained
- 2 medium onions, chopped
- 1 small green pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons Worcestershire sauce
- 2 teaspoons chili powder
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon ground pepper
- 2 (16 ounce) cans tomatoes, canned
- 1 (16 ounce) can black beans, canned, drained
- 1 (16 ounce) can garbanzo beans, canned, drained
- 2 packets goya sazon with azafran seasoning
- In a large skillet, brown bacon pieces until crisp.
- Remove from skillet; drain well.
- Brown sausage* and ground beef with onions over medium heat; drain and add to Crock-Pot.
- Add bacon and remaining ingredients; stir well.
- Cover and cook on low setting for 8 to 14 hours.
- Taste for seasoning.
- *(Choritzo,Kielbassa or Italian sausage may be used.).
Questions & Replies
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My husband and teenaged son loved this chili. My husband said it was so tasty and unique that it should be entered in a chili cookoff. The only changes I made were to double the bacon to 6 pieces and to use Spanish chorizo, not Mexican, because that's what I had on hand. Because I don't eat meat, I can't personally comment on the chili's taste, but based upon my family's reaction, I'll definitely be making this chili again. A very nice accompaniment to it is Sue L's Chilean Rice (#82167).
RECIPE SUBMITTED BY
<p>A Hobbit born and raised in Tampa hence by propensity for all things saffron and garlic. There was a time when I could drop in to a friendly inn for my favorite cuban treats but I have long since journeyed far from home to a land that does not know what a chorizo or plantain is. Sad isn't it? Now the paella and flan must be my own doing.</p>