It’s a bit nippy out so dinner tonight really hit the spot! Smoky Chili done Cincinnati style. It makes a great freezer meal, so I always make a ton of it and store it for those days where I don’t have time to cook.
- Heat a large Dutch Oven over medium-high heat and brown the beef and sausage. Drain and set aside. Add bacon grease, onion and bell pepper and sauté until tender then add garlic; cooking until fragrant.
- Add the meat back into the pot along with the remaining ingredients, minus the garnishes. Stir, adding water if it isn’t the consistency you’d like. Taste for seasoning and cover.
- Reduce heat to low and cook for 3-4 hours to allow the flavors to marry; stirring occasionally.
- Taste and season accordingly then ladle into bowls. Add desired toppings and serve.