The days and nights are starting to get chilly so automatically I think of Chili!! This is a fantastic recipe that started off from the Best of Bridge and I made a few Changes that suited my taste.
Here it is:
3 to 6 links of Italian Sausage (mild or hot), casings removed
1 large onion, chopped
1 pepper, chopped ( red, green or yellow)
8 garlic cloves, minced
1 pound /500 g of combined ground beef, pork and veal (This makes the differene)
1 tsp/5 ml chili powder ( add up to 2 Tbsp/30 ml if you want it Hot)
2 Tbsp/30 ml brown sugar
1 Tbsp/15 ml ground cumin
3 Tbsp/45 ml tomato paste
1 tsp/5 ml dried oregano
Salt and pepper to taste
2 bay leaves
1 1/4 cup/300 ml water (or red wine)
2 -28 oz/2- 796 ml cans of diced tomatoes, with the juice
2 -14 oz/2- 398 ml cans of kidney beans, drained and rinse
Brown your sausage and ground meats, add salt and pepper, stir to crumble. Drain (save a small amount of grease) and place the meat in a crock pot. Add the saved grease back to the frying pan and cook the onions and pepper until starting to get soft, add garlic,salt and pepper and cook an additional 2 minutes. Pour the cooked veggies onto the meat and stir. Add the remaining ingredients to the crock pot and stir once more. Put the crock pot on low and simmer for 4 - 6 hours, on high for 3- 4 hours. The chili can be prepared the night before and placed in the fridge, then set to cook before you go to work. 8 plus hours on low will be fine since the mixture is cold. The flavours improve when it is made a day ahead!! Enjoy :)
* Look up my Easy Cheddar Beer Bread to enjoy with the chili*https://www.blogger.com/blogger.g?blogID=6636884315110530911#editor/target=post;postID=3647953726910805876;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=4;src=link
Here it is:
3 to 6 links of Italian Sausage (mild or hot), casings removed
1 large onion, chopped
1 pepper, chopped ( red, green or yellow)
8 garlic cloves, minced
1 pound /500 g of combined ground beef, pork and veal (This makes the differene)
1 tsp/5 ml chili powder ( add up to 2 Tbsp/30 ml if you want it Hot)
2 Tbsp/30 ml brown sugar
1 Tbsp/15 ml ground cumin
3 Tbsp/45 ml tomato paste
1 tsp/5 ml dried oregano
Salt and pepper to taste
2 bay leaves
1 1/4 cup/300 ml water (or red wine)
2 -28 oz/2- 796 ml cans of diced tomatoes, with the juice
2 -14 oz/2- 398 ml cans of kidney beans, drained and rinse
Brown your sausage and ground meats, add salt and pepper, stir to crumble. Drain (save a small amount of grease) and place the meat in a crock pot. Add the saved grease back to the frying pan and cook the onions and pepper until starting to get soft, add garlic,salt and pepper and cook an additional 2 minutes. Pour the cooked veggies onto the meat and stir. Add the remaining ingredients to the crock pot and stir once more. Put the crock pot on low and simmer for 4 - 6 hours, on high for 3- 4 hours. The chili can be prepared the night before and placed in the fridge, then set to cook before you go to work. 8 plus hours on low will be fine since the mixture is cold. The flavours improve when it is made a day ahead!! Enjoy :)
* Look up my Easy Cheddar Beer Bread to enjoy with the chili*https://www.blogger.com/blogger.g?blogID=6636884315110530911#editor/target=post;postID=3647953726910805876;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=4;src=link
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