Several weeks ago we headed out to go snowshoeing and I decided to make a pot of chili
to take along. Chili recipes come a dime a dozen and this is a combination
of several recipes I have used. I baked the chili in a slow oven for 6 hours to blend the flavors.
You could also let it cook all day in a crock pot.
-1 lb ground beef
-1/2 lb hot Italian sausage, casings removed
-1 medium onion, diced
-4 cloves garlic, minced
-1 cup diced peppers, I used red and yellow
-1 small can diced jalapeno peppers (approx. 1/3 cup)
-2 tsp cumin
-1 tsp pepper
-3-4 tbsp chili powder
-2 tsp salt
-1 tsp garlic powder
-1/2 tsp hot pepper flakes
-2 tsp sugar
-3 tbsp vinegar
-2 15oz cans diced tomatoes
-2 15 oz cans tomato sauce
-1 can kidney beans, drained
-1 can black beans, drained
In a large heavy pot (or fry pan) fry beef and sausage. When the meat begins to brown add the onion and peppers and cook until vegetables begin to soften and meat is just cooked. Add the spices and cans of tomatoes and beans. Once the chili begins to bubble turn it to simmer and taste. You may want to add more chili powder if you like it hotter.
Transfer chili to a dutch oven, roaster or heavy casserole. Cover with lid. Place in 250º oven and let bake for 4-6 hours. Give it a stir every couple of hours.
Serve on a toasted bun with some grated cheddar.