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.
1 ½ lbs Ground Beef
1 lb Italian Sausage
1 teaspoon Bacon Grease
1 large White Onion; chopped
1 large Bell Pepper; cored and chopped
3 cloves Garlic; finely minced
2 cans Crushed Tomatoes w/ Jalapeños
1 can Tomato Paste
1 can Chili Beans; drained
1 can Kidney Beans; drained
1 quart Beef Broth
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Spices:
¼ cup Chili Powder
1 Tablespoon Garlic Powder
1 teaspoon Smoked Paprika
1 teaspoon Cayenne
1 teaspoon Cumin
Pinch of Sugar
1 teaspoon Oregano; chopped
½ teaspoon Cilantro; chopped
Salt and Pepper to taste
- 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.
- Enjoy!
Ash's In The Kitchen 