Damn Great Chili
1lb Jimmy Deans Breakfest sausage
2 lbs Ground Chuck or substitute other
2 cans of chicken stock (or beef)
3 cans of tomato paste
1 can Ro-tel
2 tblsp cumin
3 tblsp hot mex chili pwdr
1 tblsp garlic pwdr
salt and pepper
1 large onion
assortment of peppers ( I use 5 jalepenos, 1 habanero, and one bell)
1 fresh tomato
2 cups chopped mushrooms
2-3 cups chopped cilantro
1 cup lime juice
The best thing about chili is you can basically throw anything in there and let it simmer and it turns out pretty damn good. I've been making chili for years and beat out my moms as the household favorite. I don't like to get too hot because it tends to take away from the flavor. Use this as a base and work your own magic on it and see what happens. I usually say the more cumin the better, just because I love that taste but give er hell and see how ya do.
Brown the sausage in a large stock pot. As it is cooking add all of the vegetables. As that is browning/cooking start browning the hamburger 1lb at a time. This makes it easier to transfer to the overall chili. Season the hamburger with salt and pepper. Once it is done, toss in with breakfast sausage and vegetables. Add the cans of Stock, Ro-tel, tomato paste, lime juice, 1tblsp cumin, 1 tblsp mex. hot chili pwdr, 1 tblsp garlic pwdr. Simmer covered on low for 45 minutes. Taste and see what you think. Add another tablespoon of cumin and chili powder. Cook another 2.5 hours. Taste. Check seasoning. Add final spices. Cook another hour and it's good to go. The leftovers the next day taste even better!!
1lb Jimmy Deans Breakfest sausage
2 lbs Ground Chuck or substitute other
2 cans of chicken stock (or beef)
3 cans of tomato paste
1 can Ro-tel
2 tblsp cumin
3 tblsp hot mex chili pwdr
1 tblsp garlic pwdr
salt and pepper
1 large onion
assortment of peppers ( I use 5 jalepenos, 1 habanero, and one bell)
1 fresh tomato
2 cups chopped mushrooms
2-3 cups chopped cilantro
1 cup lime juice
The best thing about chili is you can basically throw anything in there and let it simmer and it turns out pretty damn good. I've been making chili for years and beat out my moms as the household favorite. I don't like to get too hot because it tends to take away from the flavor. Use this as a base and work your own magic on it and see what happens. I usually say the more cumin the better, just because I love that taste but give er hell and see how ya do.
Brown the sausage in a large stock pot. As it is cooking add all of the vegetables. As that is browning/cooking start browning the hamburger 1lb at a time. This makes it easier to transfer to the overall chili. Season the hamburger with salt and pepper. Once it is done, toss in with breakfast sausage and vegetables. Add the cans of Stock, Ro-tel, tomato paste, lime juice, 1tblsp cumin, 1 tblsp mex. hot chili pwdr, 1 tblsp garlic pwdr. Simmer covered on low for 45 minutes. Taste and see what you think. Add another tablespoon of cumin and chili powder. Cook another 2.5 hours. Taste. Check seasoning. Add final spices. Cook another hour and it's good to go. The leftovers the next day taste even better!!
