Ground beef and hot Italian sausage chili
**This recipe yields about 15-20 servings. I will add notes at the end if you don’t want to make so much, so you’ll know what to modify for less. No need to guess. Just read on**
1 tablespoon canola or vegetable oil
1 large onion, diced
1 red and 1 green bell pepper
1 tablespoon minced garlic
2 jalapenos, diced
I can, 8 oz. tomato paste
2 tablespoons chili powder
2 tablespoons ground cumin
Cayenne pepper, optional, season to taste
1 tsp crushed red peppers, optional
2 lbs. ground beef
1 lb. hot Italian sausage (New York Style Sausage Company is my favorite!)
3- 4 15 oz. cans of black beans (I use 4 because I like beans)
3 14.5 oz. cans of diced tomatoes (Fire roasted tomatoes are my fav)
5- 6 cups chicken broth (depends on how much juice you want)
Salt and black pepper to taste (I always use McCormick’s garlic salt)
- In a skillet, brown ground beef and Italian sausage and drain excess fat. (This can also be done in the same pot with the veggies after they have cooked, but I do it in a separate pot so I don’t have to worry about all the extra fat from the ground beef. Once the meat is almost fully cooked, it will be added to the pot with the vegetables.
- In a large pot, heat 1 tbsp. oil over medium heat. Sautee diced onion for about 4 minutes, then add bell peppers, garlic, and jalapenos. Cook for another 4 minutes.
- Add tomato paste, chili powder, cumin, and cayenne and crushed red peppers. Cook for about 1-2 minutes, stirring constantly.
- Add ground beef and Italian sausage to pot with vegetables, continue to cook until completely brown.
- Add black beans and tomatoes. Stir. Add chicken broth, stir. Season with salt and pepper to taste.
- Cover pot with lid and simmer for about 25 minutes.
*If you want to make a smaller pot of chili, use 2 lbs. of the meat of your choice, 2 cans of diced tomatoes, 3 cans of beans (2 if you don’t like beans as much as I do), 4 oz. tomato paste, and 4 cups of chicken broth. And 1 bell pepper, optional. Also, if you don’t want to use black beans, you can use cannellini beans. Both are great.
**I make chili at least 3 times a month. It’s great because you can do multiple things with it. I eat it just in a bowl with cornbread, I make nachos (with Doritos and pepper jack cheese YUM!), and I make baked potatoes with chili, cheese, and parsley in it. Three meals in one! I’ve made chili with Italian sausage, ground beef, ground turkey, and chicken. My favorite is chicken chili. Make 2 lbs. of chicken in a skillet with salt and pepper, shred it with 2 forks while still warm (it’s easier when warm), and make chili out of it.