A three meat chili with beans, tomatoes, and a good kick of jalapeno and cayenne will warm you right up!
I thought I would put this spicy chili on the meal plan in hopes it would be spicy because I have some spicelords in the house who have very high spice tolerances and sometimes when things claim to be "spicy", they aren't spicy enough. I will say that this was the perfect amount of heat. You have hot Italian sausage, Rotel, jalapeno, and cayenne in it. My family likes beans in our chili, although I've heard there are people who don't like it. This is such a hearty recipe and it makes a good amount - I want to say we ended up freezing some of ours.
What you need:
- 1 lb. ground beef
- 1 lb. hot Italian sausage
- 2 cans (16 oz each) kidney beans, rinsed and drained
- 2 cans (16 oz each) pinto beans, rinsed and drained
- 2 cans (14.5 oz each) Rotel
- 1 can (14.5 oz) diced tomatoes
- 12 oz. beef broth
- 6 strips of bacon, cooked and chopped
- 1 medium onion, diced
- 1/4 cup chili powder
- 1/4 cup pickled jalapeno slices, chopped
- 2 tsp. ground cumin
- 2 cloves minced garlic
- 1 tsp. dried basil
- 3/4 tsp. cayenne pepper
- Shredded cheddar cheese for serving
- Sour cream for serving
- Chopped green onions for serving
Directions:
- In a large skillet, cook ground beef, crumbling as it cooks, until browned. Drain, if needed. Remove to a slow cooker and then repeat with the ground sausage.
- Add remaining ingredients (except cheese, sour cream, and green onions) to the slow cooker and cover.
- Cook on LOW for 4 to 5 hours.
- Serve with cheddar cheese, sour cream, and green onions.
I'm not sure how I've gotten so lucky lately, but these chili recipes I've made lately all have bacon, like this Best Chili Ever. Cooking with Curls shared this Jack Daniels Chili that will really warm your belly!
Spicy Touchdown Chili
Ingredients
- 1 lb. ground beef
- 1 lb. hot Italian sausage
- 2 cans (16 oz each) kidney beans, rinsed and drained
- 2 cans (16 oz each) pinto beans, rinsed and drained
- 2 cans (14.5 oz each) Rotel
- 1 can (14.5 oz) diced tomatoes
- 12 oz. beef broth
- 6 strips of bacon, cooked and chopped
- 1 medium onion, diced
- 1/4 cup chili powder
- 1/4 cup pickled jalapeno slices, chopped
- 2 tsp. ground cumin
- 2 cloves minced garlic
- 1 tsp. dried basil
- 3/4 tsp. cayenne pepper
- Shredded cheddar cheese for serving
- Sour cream for serving
- Chopped green onions for serving
Instructions
- In a large skillet, cook ground beef, crumbling as it cooks, until browned. Drain, if needed. Remove to a slow cooker and then repeat with the ground sausage.
- Add remaining ingredients (except cheese, sour cream, and green onions) to the slow cooker and cover.
- Cook on LOW for 4 to 5 hours.
- Serve with cheddar cheese, sour cream, and green onions.
Notes:
Recipe from Jolene's Recipe Journal
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