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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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It was hard to get this written down as I've never really measured anything in it, but at the urging of many I did the best I could. Ingredients:
2 lbs extra lean ground beef |
1 cup onion, chopped |
1 cup frozen corn kernels |
1/2 cup smoked sausage, cubed |
1/2 cup bacon, thick-sliced, cooked and crumbled |
1 teaspoon garlic powder |
2 tablespoons chili powder |
1 (15 1/2 ounce) can bean medley, with juice |
1 (15 1/2 ounce) can kidney beans, with juice |
1 (15 1/2 ounce) can baked beans, with juice |
3 cups stewed tomatoes, cut up |
1 beef bouillon cube (or packet) |
1/2 cup jalapeno pepper, chopped |
2 tablespoons worcestershire sauce |
1/2 cup red bell pepper, chopped |
1 tablespoon habanero sauce (sudden death or other) |
1 tablespoon butter |
1 teaspoon thyme |
Directions:
1. In a large high sided electric skillet (or large stew pot) combine beef and sausage and brown over med-high heat (sausage should be just crispy on the outside and beef should be nicely browned, not grey).
2. Add onion when almost finished and cook until onions are tender.
3. Combine all dry ingredients and spices in a small bowl and set aside.
4. Add tomatoes and beans to skillet mixing well and bring to a slow boil.
5. Add spice mix and stir well, continuing to boil.
6. Add bacon, corn, peppers and remaining ingredients to chili and mix well.
7. Reduce heat to low simmer and cover.
8. Cook for 2 hrs, stirring occasionally.
9. Finished chili should be thick.
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