This week, it is wicked cold outside. I’m spending MLK Day/ the Inauguration* in bed under many blankets, battling what I hope is just a cold and not the flu (*knock on wood*). What better to make then than chili? A hearty, warm, spicy chili with sour cream and cheese on top… comfort food at it’s best. (*Happy Inauguration Day!)
Plus, I would like to note that I improvised this recipe (both reading a lot of chili recipes to get a sense, but also using ingredients I had around my house). It was a good experiment in creating a dish from scratch and not relying on recipes, one that I succeeded in, and I should trust my instincts in the future (though how hard is it to mess up chili?!). I think the beauty of a dish like this is you can add whatever you want!
Chili Con Carne
In a large skillet, brown ground beer and sausage. Transfer to a large pot.
Sauté the onion and peppers and transfer to the pot. Add the tomatoes, paste, sauce and beans. Add seasonings depending on preference.
Cover and simmer for 1 to 1½ hours, stirring frequently.
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 3 Italian sausages, uncased
- 3 bell peppers (orange, yellow, red), chopped
- 1 yellow onion, chopped
- 1 can (15 oz) red kidney beans, drained
- 1 can chopped tomatoes
- 1 can tomato sauce
- 3 tablespoons tomato paste
- chili powder
- salt & pepper
- In a large skillet, brown ground beer and sausage. Transfer to a large pot.
- Saute the onion and peppers and transfer to the pot.
- Add the tomatoes, paste, sauce and beans. Add seasonings depending on preference.
- Cover and simmer for 1 to 1½ hours, stirring frequently.