 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
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! Ingredients:
olive oil, for saute |
1 lb italian sausage |
1 lb ground beef |
1 large onion, chopped |
4 garlic cloves, minced |
2 jalapenos, chopped (optional) |
1 green pepper, chopped |
2 tablespoons chili powder |
1 tablespoon cumin |
1 1/2 teaspoons salt |
2 teaspoons sugar |
2 (15 ounce) cans beans |
1 (28 ounce) can chopped tomatoes |
1 (6 ounce) can tomato paste |
2 cups chicken stock |
1/2 cup chopped cilantro |
1/4 cup chopped parsley |
Directions:
1. brown and drain meat and remove from the pan.
2. saute onion, green pepper with garlic.
3. add in japalenos, chili powder, cumin salt and sugar.
4. when translucent, add the meat back in the pan.
5. then add in beans, chopped tomato, tomato paste, chicken broth, cilantro and parsley.
6. mix well and cover and simmer for 1-1/2 hours.
7. Garnish with the usuals: cilantro, minced onion, sour cream or plain yogurt, and shredded cheese, if you'd like!
|
|