Two Unique & Delicious Chili Recipes
(My absolute favs!)
1 lb lean ground beef
1 lb hot ground italian sausage
2 medium peppers (diff colors), chopped
2 stalks celery, chopped
1 small onion, chopped
4 garlic cloves, minced
2 (15 ounce) cans kidney beans, rinsed and drained
3 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (10 ounce) can tomato sauce
1 3/4 ounces packet of chili seasoning
1 tablespoon chili powder
1/2 teaspoon creole (cajun) seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 In a large skillet, cook beef and sausage; drain off fat.
2 In a slow cooker stir together meat with all listed ingredients.
3 Cover and cook on low heat for 7 to 8 hours, or high heat for 3 to 4 hours.
2 pounds lean ground beef (i usually substitute hot italian sausage for spice!)
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
2 teaspoons chili powder
1 teaspoons ground cumin
1/2 teaspoons ground nutmeg
1/4 teaspoons fresh ground black pepper
1/4 teaspoons ground allspice
1 teaspoons salt
1/4 teaspoons chopped fresh thyme leaves
2 cans (4 1/2- ounce) diced green chiles
2 cups strong dark roast coffee
1 tablespoon dark molasses
1/8 (or up to a 1/4 – to taste) cup brown sugar
1 cans (14 1/2- ounce) diced tomatoes
1/2 cup(s) slivered almonds, toasted
1) In a large Dutch oven, brown the beef over medium-high heat — about 3 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low. Add onions and saute until translucent — about 3 minutes. Add garlic and cook 1 minute.
2) Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, chiles, coffee, molasses, brown sugar, and tomatoes. Simmer uncovered for 20 minutes.
3) Garnish with almonds. Serve hot over cooked rice.