From the beautiful union of three meats and three chiles comes a chili that will never let you down - thank the heavens and feel the heat!
Preparation Time
25 mins
Cooking Time
2 hr 30 mins
Total Time
2 hr 55 mins
Calories
716 Calories
Recipe Instructions
Step 1
Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly; drain and set aside. Brown sausages, then set aside. Reduce heat to medium and stir in bacon. Cook until the bacon has released its fat and is beginning to turn crispy. Stir in garlic and onions, and cook until the onions soften and turn translucent, about 5 minutes. Stir in tomato paste to coat the onions.
Step 2
Pour in beef broth, diced tomatoes, chili beans, and pinto beans. Add the Anaheim peppers, jalapeno peppers, and serrano peppers. Season with Worcestershire, brown sugar, chipotle powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.
Ingredients
salt and pepper to taste
2 onions, diced
2 tablespoons minced garlic
3 jalapeno peppers, seeded and minced
2 (15 ounce) cans pinto beans, drained
2 teaspoons ground cumin
2 pounds ground beef
1 (6 ounce) can tomato paste
1 (14 ounce) can beef broth
3 tablespoons Worcestershire sauce
1 (28 ounce) can diced tomatoes
2 teaspoons chipotle chile powder
3 serrano peppers, seeded and minced
1 (12 ounce) package smoked sausages, cut into bite-sized pieces
9 slices bacon, diced
1 (15 ounce) can mild chili beans, with sauce
3 Anaheim (New Mexico) chile peppers, seeded and minced
