Linda’s Chili
Linda’s Chili uses both ground beef and sausage.
Combining ground beef and sausage in chili creates a rich and flavorful dish with a depth of taste that’s hard to beat.
Tips for making and serving good chili…
- Make Ahead: Chili often tastes even better the next day, so consider making it in advance.
- Experiment: Feel free to add other ingredients like corn, different types of meats, or other vegetables.
- Adjust the seasonings: Taste the chili and adjust the seasoning as needed. If you like it spicier, consider adding some hot sauce, diced jalapeños or cayenne pepper.
- Serve: Chili is best served hot, topped with your favorite toppings like shredded cheese, sour cream, chopped green onions and/or fresh cilantro.
Linda’s Chili
This chili uses both ground beef and sausage for an extra special flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Chili
- Method: Stovetop
- Cuisine: American
Ingredients
Units
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- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound Italian sausage
- 2 yellow onions, diced
- 2 green bell peppers, diced
- 2 red or orange bell peppers, diced
- 8 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon pink Himalayan salt (or more to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 (14 1/2-ounce) cans diced tomatoes
- 2 (7 3/4-ounce) cans El Pato tomato sauce or regular tomato sauce
- 2 (15-ounce) cans pinto beans, rinsed and drained
- Cheddar cheese (optional garnish)
- Sliced green onions (optional garnish)
Instructions
- In a Dutch Oven, heat olive oil over medium-high heat.
- When oil is hot, add onion and cook until tender.
- Add ground beef and sausage and cook until browned.
- Add bell peppers, garlic and all the spices, and stir to incorporate. Cook for 10 minutes, or until bell peppers begin to become tender.
- Add diced tomatoes, tomato sauce and pinto beans, and bring to a boil.
- Reduce to a simmer over medium heat, cover, and cook for an additional 10 minutes, stirring occasionally.
- Serve with a sprinkling of grated Cheddar cheese and sliced green onions, if desired.
Notes
* Regular tomato sauce may be used instead of the El Pato.
Whatever you do, please don’t omit the cumin (comino) from this recipe. The taste will not be the same.
A dollop of sour cream may also be added to the top of each bowl of chili.
Sliced black olives may be added to this chili, if desired.
Photo credit: (c) Can Stock Photo Res_Art
