Have you become weary of eating the same dinnertime vegetables? Try something new with these straightforward roasted leeks with Parmesan cheese. They complement meat, chicken, or pork well and have a mild flavor.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 small jalapeno pepper, finely chopped (Optional)
- 1 pound hot Italian sausage
- 1 pound ground beef
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 (15 ounce) cans pinto beans, undrained
- 1 (28 ounce) can diced tomatoes
- 1 cup water
Instructions
- Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease.
- Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 924 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This chili was so good. I followed the recipe as written. I will definitely make this chili again.
Amazing and easy to do
This is my go-to chili recipe. I love the mix of ground beef and italian sausage.
Prize-winning Chili Haiku: “Did a little swap. (But stayed true to recipe.) Good, just not awesome.” Not a fan of the pinto bean, I replaced those w/ kidney beans; otherwise, was faithful to the recipe as written and thought it was a little more “yawn” than “yay.” Sriracha sauce to the rescue!