I modified my go-to chili recipe so that it’s a bit thinner. It’s still wicked-hot and very filling, but it won’t mound on your spoon like a glob of peanut butter would. I think this’ll be the way I start making chili from now on.
- 2 lb ground chuck
- 1 lb bulk spicy pork sausage
- 6 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large red onion
- 1 15oz can tomato sauce
- 2 15 oz cans diced tomatoes with green chiles
- 1 46oz can tomato juice
- 1 T cayenne pepper
- 1 T ground cumin
- 1 t sea salt
- 1 t crushed red pepper flakes
- 1/8 t cinnamon
- 1/8 t nutmeg
- Seed and dice peppers. Coarsely chop onion. Peel and mince garlic. Add veggies, beef, and sausage to a Dutch oven. Cook until meat is browned and veggies are tender.
- Add tomatoes (don’t drain!), tomato sauce, tomato juice, and spices. Stir. Reduce heat to low and simmer for at least an hour. Serve with sour cream, chopped onion, or shredded cheese.
Note: If you’d like to cook this in your slow cooker, brown the meat and cook the veggies in a skillet. Dump the skillet’s contents into your slow cooker along with the tomato products and the spices. Cook on low for 5 to 8 hours. The longer the chili cooks, the better it tastes (as long as you don’t burn it!)
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