Oklahoma Hearty Three-Meat Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
20 oz sweet (or hot) Italian sausage, removed from casings2 lb ground beef1 medium onion, chopped1 1/2 lb buffalo (or beef) stew meat1 15-oz can tomato sauce (or a 28-oz can diced tomatoes)1 12-oz bottle dark beer, such as porter or stout3-4 cups water1 1/2 Tbsp chili powder, or to taste1/8 tsp ground cayenne pepper1/4 tsp black pepper1 tsp ground cinnamonsalt & black pepper to tasteOptional: 4 cups (two 15-oz cans) kidney beans, rinsed and drained
Makes 16 one-cup servings.
Stovetop: use a pot large enough to hold all of the ingredients.
Slow cooker: 5 1/2 quart or larger
1. Cook sausage in a large skillet over medium heat, stirring to break up, until browned. Drain any excess fat; place sausage in pot or slow cooker.
2. In same skillet, cook and stir onion and ground beef over medium heat until beef is browned and onions are tender; drain of excess fat (if not using grass-fed beef) and add to pot or slow cooker.
3. In same skillet, cook stew meat over medium heating, stirring, until barely browned. Without draining, pour stew beef into pot or slow cooker.
4. Pour tomato sauce, beer, and water into the pot with meats. Add water until meat is barely covered. Stir in chili powder, cayenne, black pepper, and cinnamon. Season to taste with salt and black pepper.
5. On stovetop, simmer until stew meat is very tender, at least 2 hours, stirring occasionally and adding water as needed.
OR-
In slow cooker, cook on high for 3 hours (or on low for 6 hours) or until stew meat is quite tender, adding water as needed.
6. Before serving, correct seasoning. If using kidney beans, add them 10 minutes before serving, in order to heat them through. Beans are not included in the nutritional info.
Number of Servings: 16
Recipe submitted by SparkPeople user BARBARA_ELL.
Stovetop: use a pot large enough to hold all of the ingredients.
Slow cooker: 5 1/2 quart or larger
1. Cook sausage in a large skillet over medium heat, stirring to break up, until browned. Drain any excess fat; place sausage in pot or slow cooker.
2. In same skillet, cook and stir onion and ground beef over medium heat until beef is browned and onions are tender; drain of excess fat (if not using grass-fed beef) and add to pot or slow cooker.
3. In same skillet, cook stew meat over medium heating, stirring, until barely browned. Without draining, pour stew beef into pot or slow cooker.
4. Pour tomato sauce, beer, and water into the pot with meats. Add water until meat is barely covered. Stir in chili powder, cayenne, black pepper, and cinnamon. Season to taste with salt and black pepper.
5. On stovetop, simmer until stew meat is very tender, at least 2 hours, stirring occasionally and adding water as needed.
OR-
In slow cooker, cook on high for 3 hours (or on low for 6 hours) or until stew meat is quite tender, adding water as needed.
6. Before serving, correct seasoning. If using kidney beans, add them 10 minutes before serving, in order to heat them through. Beans are not included in the nutritional info.
Number of Servings: 16
Recipe submitted by SparkPeople user BARBARA_ELL.
Nutritional Info Amount Per Serving
- Calories: 299.0
- Total Fat: 19.1 g
- Cholesterol: 62.0 mg
- Sodium: 482.6 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.6 g
- Protein: 25.8 g
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