Chili with Beans
This is a huge pot of chili, I really can’t even tell you how many it’s going to feed. I can tell you the leftovers can be put into serving size containers and frozen for future eating. My husband almost always takes leftovers for work since I cook quite frequently, but this is great to send with him if we happened not to have leftovers one night. Based on personal preference, you can change the amount of onions and peppers, use mild instead of spicy sausage, and use petite diced tomatoes if you don’t want as much spice as the Rotel offers, or leave out the cayenne. But, if you like chili with some serious flavor and kick, this is the chili for you. I also have another easy chili recipe with a little less heat and flavor that you may prefer. This is also one of the recipes where it’s super simple to add the dry spices together ahead of time and store in a sandwich bag for an even quicker meal.
- 3 pounds of hamburger meat
- 1 pound hot breakfast sausage
- 1 onion, chopped small
- 1 green pepper, chopped small
- 1 16-ounce can kidney beans, drained
- 1 32-ounce box beef broth
- 1 10.5 oz can of Rotel Tomatoes and Green Chilies
- 1 10.75 oz can Tomato Puree
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- In a 5-quart+ dutch oven brown ground beef and sausage with the onions and green peppers.
- Pour into colander to drain off grease thoroughly and then add back to dutch oven. Mix in remaining ingredients, bring to a boil, stirring constantly, then reduce heat to simmer and cook 2-4 hours. If a crockpot is your poison, fix it all in the dutch oven and then add to crockpot and cook on low all day.