Thursday, May 26, 2011

Scratch-Made Chili

No matter what time of year it is, I crave some homemade chili.  If there is even a hint of coolness in the breeze, I take that as a personal hint to whip up a pot.  I have tried endless amounts of recipes over the years, yet for the best reason, I come back to this one.  And that reason is that this particular recipe is the best to me (other than Grandma Neva's-but she took that recipe with her unfortunately).  The combination of the beef and the zesty pork sausage is the key.  It gives it a great flavor and a tougher texture that I think carries the dish better.  I love to add in the black beans too.  They are just another one of my favorite little things that I am always looking for ways to add in. 

3/4 lb. of 80/20 ground beef
1/2 lb. of HOT bulk breakfast sausage
1 large yellow onion (chopped)
3 cloves of garlic (minced)
1- 15oz. can of chili beans w/ medium sauce (un-drained)
1- 15oz. can of black beans (drained)
2- 14 1/2oz. cans of diced tomatoes w/ zesty milk green chile's (un-drained)
1- 8oz. can of tomato sauce
5 tsp. of chili powder
1 tsp. of dried crushed basil
2 green onion stalks (sliced thinly) for garnish
sliced pickled jalapenos for garnish
shredded mild cheddar cheese for garnish
sour cream for garnish
crushed corn chips for garnish (my hubby needs the crunch)

-In a large stockpot, brown the beef and the pork over a medium-high flame.  Add in the onions and the garlic.  Once the onions have started to soften, add in the chili powder and the basil; stir to coat.  Then pour in both of the beans, tomatoes and the tomato sauce.  Bring to a boil, then cover and reduce heat.  Continue to simmer before serving (the longer the better-you can take it and put in your slow-cooker if you are making this early in the day).  Garnish individual bowls with a pinch of cheese, a sprinkle of onions, a couple jalapenos and a dollop of sour cream.  And for the crunch seekers, a light layer of crushed corn chips.  Serves 6.  Enjoy!

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