Chili With Ground Beef And Italian Sausage Food

BOILERMAKER TAILGATE CHILI

Steps:

• Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
• Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

BEEF & SAUSAGE CHILI

Steps:

• Preheat crockpot.
• In a large skillet cook sausage over med-hi until crumbled and no longer pink. Transfer to slow cooker. Drain all but 1 T. fat from pan.
• Add beef to pan and brown in batches. Transfer to slow cooker.
• Reduce heat to medium and add onions. cook until soft. Add garlic through habanero pepper to pan. Cook and stir for 1 minute.
• Stir in tomatoes, reserved juice, beef broth and Worcestershire sauce. Bring to a boil.
• Pour mixture over meat in crockpot and stir well.
• Cover and cook on low for 8-10 hours or Hi for 4-5 hours.
• Add cheese and stir until it melts OR garnish with shredded cheese.
• Garnish with chopped green onions.
• NOTE: Habanero peppers are VERY HOT. I usually leave them out, however the original recipe calls for the. Use with caution!

CHILI WITH SAUSAGE, BEEF AND BEANS

Steps:

• Brown ground beef, set aside.
• Cook sausage whole, lightly burning the skin on all four sides.
• Remove sausage from pan, Slice into relatively thick (1 cm) slices, and then slice those in half. Return to pan and cook until each piece is lightly burnt.
• Saute onions and garlic until onions are slightly wilted.
• Add all ingredients to a large stew pot, simmer for 2 hours, stirring occasionally.
• Serve with cheddar cheese, sour cream, and fritos as desired.