Chili with Sausage and Beef
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
From Amy's Table: Food for Family and Friends.
The chili can be made a day or two ahead. Cool before refrigerating, and then reheat just before serving. Adjust the spices to your taste- this recipe is a starting point for a nice medium chili. Fire roasted tomatoes add a nice, smoky flavor.
1 pound ground beef or turkey
1 pound hot Italian sausage, casings removed
3 tablespoons olive oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
1-2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon oregano
1 bay leaf
2 tablespoons ground cumin
1 14.5 ounce can diced tomatoes
1 14.5 ounce can crushed tomatoes
1 14.5 ounce can beef broth
(or replace with beer)
1 (14.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can kidney beans, rinsed and drained
Salt and pepper to taste
Garnish: Sour cream, shredded Monterey Jack, tortilla chips
In a large heavy pot over medium-high heat combine ground beef and sausage; crumble and cook until browned, about 10 minutes. Drain; reserve meat mixture and set aside.
In the same pot heat olive oil over medium high heat; add onions, red bell pepper, jalapeno pepper and garlic; sauté until onions are tender, about 6 minutes.
Stir in chili powder, oregano, bay leaf and cumin; cook about 1 minute or until fragrant.
Stir in tomatoes and beef broth (or beer); bring to a boil.
Reduce heat; stir in reserved meat mixture. Simmer 20 minutes, stirring occasionally.
Stir in beans; simmer 15 minutes more. Season with salt and pepper.
To Serve: Serve with sour cream, shredded cheese and tortilla chips.