Linda’s Chili
This chili uses both ground beef and sausage for an extra special flavor.
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: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 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 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
