Recipe

Mo Meaty Chili Recipe

	Sparow64 / All my dishes 1 year, 10 months ago Great Chili that is easily adaptable to your liking. Guessipe for sure! Never measure the spices! I steer clear of really hot peppers, but no reason they couldn't be added. And any ground meat or combination thereof works, too. Last time I used ve... More Prep:40m Cook:180m Servings:12	Sparow64
	easy adaptable tasty

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Ingredients

1 lb venison or sausage (optional - I usually use 3 lb lean ground sirloin)

2 lb lean ground sirloin

(Any one ground meat, or combination of your fave will work, ground turkey, etc).

2 med white onions, chopped

1 red bell pepper, chopped

Hot pepper or chiles if you desire, chopped or minced

2 dashes cayenne pepper

2 dashes taco seasoning

3 T Worcestershire

2 t chopped garlic

Garlic Pepper - liberally across pan

Seasoned Salt - liberally across pan

1-2 T Cumin

2-3 heaping T Chili Powder

1 small can green chilies

2 large cans diced tomatoes

1 small can tomato paste

1 can Bush's chili beans

1 can Bush's light red kidney beans

1 can Luck's pinto beans

1/2-1 c Beef Stock (or chicken stock for turkey chili)

1 T spicy brown mustard

2-3 drops hot sauce (or to your liking)

Directions

In large, deep electric skillet, begin browning meat, breaking up with spatula

While meat is browning, add the following and cook with meat, mixing well and continuing to break up meat with each addition:

onions, red pepper, (hot peppers, chilies if adding), cayenne, garlic pepper, seasoned salt, taco seasoning, worcestershire, garlic, and cumin

Continue mixing with meat and breaking up meat until all pink color has disappeared.

Drain any excess fat, if needed, and return to skillet

Add chili powder and mix into meat well

Add can of green chiles and mix well

Stir in tomatoes and tomoto paste, until paste dissolved

Stir in beans (not drained, this helps create the 'soup')

Stir in mustard and hot sauce

Stir in beef stock - to your liking. (we like more meat, less soup)

Simmer with lid, steam escape open, 2-3 hours on low, stirring occaisionally

Remove lid last 20 minutes if needed for liquid to cook down. (Or add stock if needed).

Serve with your favorite garnishes: corn or tortilla chips, shredded cheese, sour cream, black olives, etc.

Rem

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Comments

jenniferbyrdez 1 year, 10 months ago said:
Working for me. Thanks Sparrow.

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