Monday, February 1, 2010

A chilly day calls for a cup of Chili!

When the temperature dips dips below zero, when your noise hairs freeze together, when your breath wraps you in a ring of fog, what ya gonna do?
Simmer a pot of Chili!

2 spicy chicken sausages
2 C chopped onion (red and white)
1 small green pepper, chopped
3 to 4 garlic gloves, minced
1 lb beef eye of the round, trimmed and cut into 1/2 inch pieces
2 TBSp tomato paste
sliced Jalapeno peppers (canned are good)
2 C chicken broth
1 16oz can chopped tomatoes
1 C water
2 TBSp chile powder
1/2 tsp kosher salt
1/2 tsp ground cumin
1 1/2 C black beans (I soaked then cooked dry beans but can substitute a can of beans)

sour cream, shredded cheese, jalapeno pepper slices

What you do
Remove casings from sausage. Coat a large pot with cooking spray and add sausage, onion, green pepper, and garlic to pan. Saute for 5 min or until onion is tender while stirring to crumble sausage.
Add beef, cook for a few minutes until browned. Stir in tomato paste cook for a few minutes, stirring occasionally.Add chicken broth, and next 5 ingredients (through cumin), mix and bring to a boil.
Cover, reduce heat, and simmer 1hour to 1.5 hr until beef is tender. Stir in black beans; cook 10 minutes longer or until thoroughly heated. Top with cheese, sour cream and or jalapeno slices and serve with cornbread.As with most chili's this one is better the next day.


  1. Isn't that so true about chili, being better the next day! This looks yummy, and just the cooked meat with veges looks like it'd make a good jamalaya as well! Nice!

  2. Beautiful chili, at every stage in the process. Nicely done!

  3. De.licious. I wish we'd had that for dinner instead of the takeout calzones I'm regretting right now...

  4. Looks good. I like the addition of cornbread.