Ingredients

How to make it

  • In a large saucepan or Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crisp. Drain off all but 2 tablespoons of the bacon fat. Add diced onions, crushed garlic, and seeded and diced peppers and cook until soft, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, brown the chuck and sausage links in the reserved back fat as needed (or use vegetable oil). If the skillet is not large enough to hold all of the meat in one layer, brown in several batches, removing each batch to a plate or bowl as it is finished. Use 1 cup of the beef stock to deglaze the browning pan. When the onions and vegetables are soft, add the browned meat to the pan. Then add the crushed and diced tomatoes, tomato paste, seasonings, 1 cup of beef stock used to deglaze the meat browning pan, the remaining 2 cups stock, the pinto beans and the Hormel® Chili. Bring to a simmer. Add to 2 tablespoons of Masa flour. Reduce heat, cover and simmer over low heat about 1 hour or until meat is tender.
  • Season to taste with 1 or 2 dashes of cayenne pepper, salt and ground black pepper. Serve with garnishes on the side.

Reviews & Comments 14

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    " It was excellent "
    trigger ate it and said...
    Sounds wonderful I need to try this.
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  • griffintownboy 4 years ago
    As soon as I get home I am trying this one !!!!!!!!!!
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  • lizzconn 4 years ago
    Can I come live with you!
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    " It was excellent "
    cookingfromthehip ate it and said...
    I cant wait to try this!!! This looks AWESOME!!! Mahalo for sharing!!! Aloha, Jess
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    " It was excellent "
    chef_irish ate it and said...
    Great Chili Recipe
    High 5555's
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  • lovingmybabbyalways 6 years ago
    Mmmm this sounds so goood. I'm gonna try this for sure I love chilli. And so does my 3 year old daughter. Can't wait to try.
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    " It was excellent "
    kochhexe ate it and said...
    p.s.: wish you could fed-ex me the finished product, or at least
    4-5 Louisiana spiced sausage links and
    some Hormel chili. if only i knew what these sausages were like, maybe i could get my butcher to make some dozen for me to freez? *sigh* sometimes it sure is hell to be so far away from the ingredients in these recipes. i can substitute some - but not all. life sure is tough - on top of all the rest.:-)
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    " It was excellent "
    kochhexe ate it and said...
    you sure know how to make and eat chili, Shandy. ahhh, that reminded me of way back when i lived in the USA. the only way to eat it! and with the sharp cheddar on top.Shandy, dear, you must have peeked when I ate it....:-)it will be my comfort food for Monday- don't feel like going out to shop today.Thank you so much for posting and cheering me up. Hugs to you, hope your tests came out tops!
    Renate
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  • cabincrazyone 6 years ago
    I've always put spaghetti under the chili, not heard of cornbread ... sounds like a very good fit, I'll try it. I might have to quarter the portions .... my Firehall is much smaller. :^) Thanks
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  • mpierce 6 years ago
    This sounds good to me and with cool weather finally approaching on the east coast I am going to give it a try. Also I agree cornbread in the bowl, onions and extra sharp (wagon wheel) cheddar.
    Thanks Mark
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  • dond 7 years ago
    This looks absolutely wonderful, although I'll probably experiment with omitting the tomato products. I also don't think I'll go with the Hormel chili. But the great thing about a recipe like this one is that it leaves ample room for personalization and improvisation. For the sausage, do you ever use Andouille? My guess is that it would be a perfect addition.
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  • pintobean 7 years ago
    This sounds great.Do you have to sit in the creek the next day?

    Bean
    lol,lol
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  • thegoldminer 7 years ago
    dang,that is one recipe. JJ
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  • zena824 7 years ago
    When I saw this recipe... I automatically thought of the cornbread and then you posted it.... You read my mind.... This is awesome.. cant wait to try it this fall when it cools off some....Thanks
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