Red Chili

  5.0 – 2 reviews  • Chili
Level: Intermediate
Total: 2 hr 10 min
Prep: 20 min
Cook: 1 hr 50 min
Yield: 3 3/4 gallons
Level: Intermediate
Total: 2 hr 10 min
Prep: 20 min
Cook: 1 hr 50 min
Yield: 3 3/4 gallons

Ingredients

  1. 3 pounds ground chuck
  2. 2 pounds spicy breakfast sausage
  3. 2 pounds chopped onion
  4. 3 tablespoons minced garlic
  5. 1 (46-ounce) can tomato juice
  6. 1 (106-ounce/no. 10) can whole tomatoes with juice, chopped
  7. 4 ounces chili powder (diluted and mixed with 1 quart water)
  8. 5 tablespoons ground cumin
  9. 4 tablespoons salt
  10. 1 1/2 tablespoons cayenne pepper
  11. 2 (106 ounce/ No. 10) cans kidney beans

Instructions

  1. In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour. 
  2. Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.

Nutrition Facts

Serving Size 1 of 20 servings
Calories 283
Total Fat 16 g
Saturated Fat 5 g
Carbohydrates 13 g
Dietary Fiber 4 g
Sugar 5 g
Protein 25 g
Cholesterol 75 mg
Sodium 571 mg
Serving Size 1 of 20 servings
Calories 283
Total Fat 16 g
Saturated Fat 5 g
Carbohydrates 13 g
Dietary Fiber 4 g
Sugar 5 g
Protein 25 g
Cholesterol 75 mg
Sodium 571 mg

Reviews

Patrick Nelson
Wonderful. I used canned tomato sauce instead of the juice & the water. Added 3 Tblspns “Better than Bouillon” paste, no water added. Thank you.
Jessica Erickson
Simple and delicious!

 

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