Chili, Soups & Stews
Recipe ID: 130
The Best Game Day Chili - Or Anytime Really :-)
The Soon to be Your favorite Chili! This chili is soooo good I try to make too much just so I have left overs! I've included cooking directions for using either a pot or a slow cooker. I love my slow cooker and prefer this chili slow cooked to bring out all the goodness :-) Great chili for Football game parties or on one of those chilly nights during the winter.INGREDIENTS 1 pound Johnsonville Italian Ground Hot Italian Sausage or 1 package Johnsonville Italian Hot Links, decased. You can use Mild or Sweet if you can't take the heat. I prefer Johnsonville, but if you have another favorite Italian sausage, use that. 1 pound ground beef or ground chuck (I prefer ground chuck for chili's) 1 medium onion, chopped 3 celery ribs, chopped 3 garlic cloves, minced
3 - 4 Hatch green chiles diced. (You can use 1 small can if that's all you can find) 3 cans (14.5 ounces each) diced tomatoes (with green peppers and onions or stewed) 2 cans (16 ounces each) kidney beans, rinsed and drained (I like to use 1 can red and 1 can white) 1 can (14.5 ounces) beef broth 1 can (6 ounces) tomato paste 1 tablespoons brown sugar 2 tablespoons chili powder1 tablespoon Worcestershire sauce 2 teaspoons ground cumin 1/2 teaspoon crushed red pepper flakes (or not) Sometimes I use ground chipotle chili pepper.
SALT TO TASTE Cheddar cheese, shredded (optional for topping)
Alternate - Use a Slow Cooker:
- In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink and drain.
- Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender.
- Stir in the tomatoes, beans, green chiles, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil.
- Reduce heat cover and simmer for 20 minutes.
- Sprinkle with cheese if you like and serve immediately.
In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. Add meat to a slow cooker along with all the other ingredients and cook on low for 4 - 5 hours. That really helps to break down the tomatoes and really meld the flavors together. If by chance you have any left over, it'll taste even better tomorrow, after it's chilled in the fridge overnight. Freezes well too!
So if there is a big game on, get this started first thing in the morning and have it ready by game time!