Bacon sausage chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T olive oil...
2 cloves of garlic, minced...
1 yellow onion, diced...
1 carrot, shredded...
1 bell pepper, green, diced...
1 pound of ground beef....
1 pound of bacon sausage...
1 jalapeño, stem removed, seeded, and finely diced...
4 T corn flour, masa...
3 T chili powder...
2 T paprika...
2 t ground cumin
1 t dried oregano...
1/2 t of cayenne pepper...
Sriracha sauce, to taste, I use 2 T and if need be add more as you cook it, if need be....do taste it before serving to be sure the seasoning is right for you and your family...
1 pip, one square, chocolate from a Hershey bar...
1 can, 15oz. Diced tomatoes, with their juice...
1can, 15oz. Tomato sauce...
1 can, 15oz. dark red kidney beans, drained and rinsed...
1 can, 15oz. Light red kidney beans, drained and rinsed...
1 can, 15oz. Cannelloni beans, drained and rinsed...
1 can, 15oz. Corn, drained...
2 cups of beef broth...
S & P, to taste...
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Directions: |
Directions:Have a large deep pot ready...
Heat the olive oil over medium heat, add garlic, onions, carrots, and bell pepper until fragrant...
Add th ground beef and bacon sausage, cook, stirring until browned....
Add the jalapeño, corn flour, chili powder, paprika, cumin, oregano, cayenne and sriracha sauce, cook for 5 minutes...
Add remaining ingredients and simmer for 1 hour...
Add S & P, stir and ladle up the chili...
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:10 to 12 |
Preparation
Time: |
Preparation
Time:2 hours, includes the simmering time |
Personal
Notes: |
Personal
Notes: Have available for guests shredded cheese, sour cream, crumble bacon, hot sauce, crackers, diced jalapeños
and cold beer, very cold beer...
Some folks like fresh chives, too.....I do
Ice cream is a really good dessert after a dish or two of chili...
Bacon sausage is available from your butcher.....I get mine at Nature’s Patch.....
If you can not find, just use breakfast sausage, I prefer the bacon sausage....
‘‘Tis recipe came from the Farmer’s Almanac, an early ’1800’s recipe.....
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