This recipe is derived from Grillin’ With Dad‘s smoked chili recipe. Rather than smoking the chili and meats, everything is added to the Dutch oven and simmers for a few hours. If you have want a smoked chili recipe, I highly recommend his version.
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 lb. ground chuck, 80/20 or similar
- 3 links of your favorite sausage, casing removed (we use Wild Fork’s Uncured Brazilian style Calabresa sausage)
- 1 bell pepper, diced
- 6 oz. tomato paste
- 1 cup low sodium beef stock
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 1/2 Tbsp. salt
- 1/2 Tbsp. pepper
- 1/2 Tbsp. Grillin’ with Dad Taco seasoning
- 1/4 tsp. cayenne pepper (for a spicier chili, increase to 1 tsp.)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 Tbsp. baking coco powder
- 1 Tbsp. minced garlic
- 15 oz. diced tomatoes with green chili
- 15 oz. tomato sauce
- 15.5 oz. kidney beans, drained
- 15.5 oz. pinto beans, drained
Instructions
-
Add the olive oil to a cold Dutch oven and heat to medium-high.
- Add the onions and cook until translucent.
- Add the green pepper, ground chuck and Italian sausage and brown, about 8 minutes.
- Add the tomato paste and mix thoroughly.
- Add all of the remaining ingredients, except the pinto and kidney beans, and mix well.
- Add the pinto and kidney beans and fold in carefully.
- Cover and simmer on low for 2 hours, stirring occasionally.
- Serve with sour cream, cheddar cheese, and diced onions.
Recipe from
Kim & George (Kinsleylife)
Serves
6-8
Prep Time
10 minutes
Cooking Time
2 hours
Total Time
2 hours, 10 minutes
Image courtesy of SoMuchFood.com
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