1 lb bacon, diced 2 medium onions, chopped 6 cloves garlic, peeled and crushed 3 pounds beef chuck, cut in 1 inch cubes 4-5 Louisiana spiced sausage links 1-28 oz can crushed tomatoes 1-28 oz can diced tomatoes 1-6 oz can tomato paste 8 tbsp chili powder 2 tbsp cumin seeds 1 tbsp oregano 1 tbsp thyme 2 tbsp sugar 3 cups beef stock 3-15 oz cans pinto beans 1 can chili with beans 1 tbsp crushed red pepper
to taste: cayenne pepper salt ground black pepper
garnish: chopped green onion grated cheddar cheese sour cream
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 and crushed garlic 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, pinto beans and the Chili. Bring to a simmer. Reduce heat, cover and simmer over low heat about 1 hour or until meat is tender.
Season to taste with 1 to 2 dashes of cayenne pepper, salt and ground black pepper. Serve with garnishes on the side. About 10 servings
Holy Cow!!!!! Close to 900 calories per serving!!!! For most of us that's 1/3 to 1/2 our calorie allowance in one serving of chili....... not a healthy choice if you plan to eat other meals during the day besides just veggies!!! Sorry!!!