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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 15 |
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I love the way this chili bites you on the way down but not in your mouth. This recipe is made for many football tailgating partys and never had to bring home any left overs. I make this the day before then reheat in a crockpot Ingredients:
1 lb ground lean pork |
1 1/2 lbs ground chuck |
1 lb beef stew meat |
1/2 lb chorizo sausage |
1 1/2 lbs onions, chopped |
1 lb green pepper, chopped |
5 cups tomatoes, chopped |
1 1/2 tablespoons oil |
2 cloves garlic |
1/2 cup chopped parsley |
1/2 cup butter |
1/3 cup chili powder |
2 tablespoons salt |
1 1/2 teaspoons pepper |
1 1/2 teaspoons cumin seeds |
4 -5 cups water |
2 (15 ounce) cans red kidney beans or 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans chili beans (what ever you like) |
Directions:
1. Saute green peppers in oil until tender, add onions and cook until tender.
2. Stir frequently.
3. Add garlic and parsley.
4. Take off heat.
5. In another skillet, melt butter and add chuck, pork and chorizo.
6. Brown and cook tell done and crumbly.
7. Add to onion mixture and stir in chili powder and add water to cover.
8. Simmer 10 minute.
9. Season with salt, pepper, cumin seeds.
10. Simmer, covered 1 hour, then add beans.
11. Remove cover and simmer 30 minutes longer.
12. Skim fat from top.
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