This is a giant pot of chili! You really can’t mess this up, if you are missing a few spices, that’s fine.  If you don’t drink beer, don’t go buy a 6 pack just for this recipe, skip it!  Like things spicy? Add in some Tobasco or Sriracha.  I don’t think I ever make it exactly the same way and usually just do a few shakes of this and that without really measuring.  If you are cooking for 1-2 people, split the recipe in half and you’ll still have plenty for several servings each.  

Copy of Quick 12 - Red Chili

Red Chili

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Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 1 Batch (about 12 servings)
Ingredients
  • 2 Pounds Lean Ground Beef
  • 1 Pound Italian Sausage
  • 3 cans Chili Beans (drained)
  • 1 can Chili Beans, Spicy Sauce
  • 2 28 ounce Diced Tomatoes, Fire Roasted (undrained)
  • 1 6 ounce Tomato Paste
  • 1 large Onion
  • 1 medium Bell Pepper (chopped or diced (we use green) )
  • 1 tbsp Crushed Red Pepper
  • 4 tsp Beef Bouillon (dry, not broth)
  • 1/4 cup Chili Powder
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp garlic (minced)
  • 1 Tbsp Cumin
  • 1 tsp Basil
  • 1 tsp Salt and Pepper (1 tsp of each)
  • 1 tsp Cayenne pepper
  • 1 tsp Paprika
  • 1 tsp White Sugar
Instructions
  • In a large pot brown beef and sausage over medium heat. Drain excess grease and return to pot.
  • Add all remaining ingredients to pot.
  • Stir and bring to a simmer. Lower heat, cover and let cook for at least 2 hours. The longer you cook, the better the flavor.
Notes
Serve with tortilla chips, fritos, or saltine crackers.  Top with a dollop of sour cream/greek yogurt, and shredded cheddar cheese if desired. You'll want to make sure this cools completely before you move into a microwave safe, airtight container and storing in your freezer.  Let thaw in your fridge overnight before reheating.  
 
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You’ll want to make sure this cools completely before you move into a microwave safe, airtight container and storing in your freezer.  Let thaw in your fridge overnight before reheating.  

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