Beef Chili

During this time of self-isolation, I decided to go to Connecticut to hang out with my two cousins, who are two and four years old. I’ve been with them for just over a week and, for now, they’ve only just now become stir crazy.

They have me on my toes figuring fun activities to do with them. So far we’ve built an obstacle course, a race track, we learned how to do a maze, and played outside as many times as possible.

Among all the playfulness, we’ve also made some soup recipes! Look forward to seeing what those might be.

This recipe is a spin-off of an award-winning Chili recipe and it was magnificent. During the making of this chili, there were some modifications made due to the availability of ingredients and simple judgment calls based on what we deemed might be too much.

Be prepared to put some work into this chili but it will be worth it.

Originally, this chili was a three-meat chili. Ground beef, ground sausage, and bacon! What a trio. We opted to only use the beef and the sausage. It still yielded plenty of flavors.

If you’re not a fan of a bean-heavy chili, then this is definitely for you. With fewer cans of beans and more veg, you’ll definitely be farting less…

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Prep Time: 20 minutes Cook Time: 4-6 hours

What You Will Need:

• 1 lb of Ground Beef
• 1 lb of Ground Sausage
• 1 Green Bell Pepper, diced
• 1 Red Bell Pepper, diced
• 1/2 cup of Celery, finely chopped
• 1 small Yellow Onion, finely chopped
• 4-5 Cloves of Minced Garlic
• 1 Cup of Frozen Corn
• 15 oz can of Black Beans
• 15 oz can of Petite Diced Tomatoes, not drained
• 28 oz can of Peeled Tomatoes
• 2 Tablespoons of Tomato Paste
• 1 Cup of Pasta sauce

• 4 Tablespoons of Chili Powder
• 1 Tablespoon of Dried Oregano
• 2 Teaspoons of Cumin
• 1 Teaspoon of Dried Basil
• 2 Teaspoons of Salt
• 1 Teaspoon of Ground Pepper
• 1 Teaspoon of Cayenne Pepper
• 1 Teaspoon of Paprika
• 1 Tablespoon of Worcestershire Sauce
• 1 Tablespoon of Cocoa Powder

The How-To:

1. Begin by browning the beef and the sausage. When done place inside Crockpot.
2. Using the same skillet that you used for the meat, soften the onions, celery, red and green peppers. Add garlic to the skillet when veggies are almost done until fragrant. Add to Crockpot when finished.
3. Add the can of petite tomatoes with the liquid, add the peeled tomatoes and crush them with a wooden spoon or other utensils to make them smaller. Add the can of the black beans but make sure to drain the liquid.
4. Add the rest of the ingredients as is including all of the seasonings directly into the Crockpot.
5. Stir everything together until combined.
6. Set Crock pot on low for 4 to 6 hours.
7. Serve and top with desired toppings such as cheese, sour cream, or tortilla chips. Dobrou Chut’!