Chili
- Number of Servings: 10
Ingredients
1 lb bacon, diced2 medium onions, chopped6 cloves garlic, peeled and crushed3 pounds beef chuck, cut in 1 inch cubes4-5 Louisiana spiced sausage links1-28 oz can crushed tomatoes1-28 oz can diced tomatoes1-6 oz can tomato paste8 tbsp chili powder2 tbsp cumin seeds1 tbsp oregano1 tbsp thyme2 tbsp sugar3 cups beef stock3-15 oz cans pinto beans1 can chili with beans1 tbsp crushed red pepperto taste:cayenne peppersaltground black peppergarnish:chopped green oniongrated cheddar cheesesour 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
Number of Servings: 10
Recipe submitted by SparkPeople user CHIRSSYK.
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
Number of Servings: 10
Recipe submitted by SparkPeople user CHIRSSYK.
Nutritional Info Amount Per Serving
- Calories: 877.0
- Total Fat: 45.6 g
- Cholesterol: 156.2 mg
- Sodium: 2,506.6 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 15.8 g
- Protein: 63.7 g
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