Chili With Sausage Beef And Beans Recipes

CHILI WITH SAUSAGE, BEEF AND BEANS

Steps:

• Brown ground beef, set aside.
• Cook sausage whole, lightly burning the skin on all four sides.
• Remove sausage from pan, Slice into relatively thick (1 cm) slices, and then slice those in half. Return to pan and cook until each piece is lightly burnt.
• Saute onions and garlic until onions are slightly wilted.
• Add all ingredients to a large stew pot, simmer for 2 hours, stirring occasionally.
• Serve with cheddar cheese, sour cream, and fritos as desired.

BEAN-AND-BEEF CHILI

Steps:

• Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
• Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
• Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
• Hot:
• This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
• Hotter:
• Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
• Hottest:
• Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

BEEF & SAUSAGE CHILI

Steps:

• Preheat crockpot.
• In a large skillet cook sausage over med-hi until crumbled and no longer pink. Transfer to slow cooker. Drain all but 1 T. fat from pan.
• Add beef to pan and brown in batches. Transfer to slow cooker.
• Reduce heat to medium and add onions. cook until soft. Add garlic through habanero pepper to pan. Cook and stir for 1 minute.
• Stir in tomatoes, reserved juice, beef broth and Worcestershire sauce. Bring to a boil.
• Pour mixture over meat in crockpot and stir well.
• Cover and cook on low for 8-10 hours or Hi for 4-5 hours.
• Add cheese and stir until it melts OR garnish with shredded cheese.
• Garnish with chopped green onions.
• NOTE: Habanero peppers are VERY HOT. I usually leave them out, however the original recipe calls for the. Use with caution!

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
• Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
• Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
• Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

BLACK BEAN SAUSAGE CHILI

Steps:

• In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

MEATY THREE-BEAN CHILI

Steps:

• In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes. , Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes. , Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

CHILI WITH BACON AND SAUSAGE

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, stirring occasionally, until evenly browned, 7 to 10 minutes. Remove bacon to a paper-towel lined plate and drain most of the grease from the pan.
• Brown ground beef and sausage in the remaining bacon grease. Add bell peppers, serrano peppers, onion, and garlic. Add bacon and cook until meat and sausage are browned and peppers are tender, 7 to 10 minutes.
• Add marinara sauce, chili beans, chicken broth, water, salt, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 1 hour.