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Prep Time: 15 minutes
Cook Time: 2-1/2 hours
Total Time: 2 hours, 45 minutes
Servings: 8 servings
1/2 pound bacon, chopped
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 tablespoon garlic, minced
2 pounds ground beef
1 pound bulk Italian sausage, mild, casings removed
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can black beans, drained
2 (28 oz.) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
2 cups beef stock
3 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
Place chopped bacon in a large stockpot or Dutch oven and cook over medium-high heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 2 tablespoons of grease.
Cook the pepper and onion for about 5 minutes or until onions are translucent. Cook the garlic for 30 seconds, or until fragrant. Crumble the ground chuck and sausage and cook until evenly browned.
Add the drained beans, diced tomatoes, tomato paste, and beef stock. Then add the chili powder, Worcestershire sauce, oregano, cumin, basil, paprika, salt, and pepper. Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve with cheese or sour cream.
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