By the time you read this blog post the current events of today will have passed, It’s the San Francisco Giants home game opener this afternoon and as a California native I’m cheering my team on! I thought it only fitting to cook up a meal that just screams sports, so what else than…CHILI! This chili recipe has been a long time staple of mine. I love making chili because it’s such a forgiving dish. You can play around with the ingredients and the end result comes out great every time. I have mentioned before that I have a diverse meat selection at my disposal so for tonight’s chili I used a combination of Venison, Buffalo, Beef and Pork. I don’t usually have a lot of buffalo lying around but my husband picked it up at a local butcher shop and I figured tonight’s chili was a great use for it. I was a little skeptical that the buffalo would have some strange flavor that I wasn’t going to like but as always this chili turned out great. Absolutely any combination of meat works for this recipe.
Rachel’s All-American Meat Lovers Chili (Serves 6-8 adults)
6 Ounces Italian Sausage
1 Pound Round Steak, chopped into even bite sized pieces
2 Pounds Ground Sirloin
2 Cups Chopped Yellow Onion
1 ½ Cups Bell Pepper (Combination of Red and Green)
8 Cloves of Garlic (Minced)
2 (28 Ounce) cans of chopped tomatoes with their juice
2 Tablespoons Chili Powder
1 Tbs Ancho Chili Pepper
1 Tbs Cumin
3 tsp Tomato Paste
1 tsp Dried Oregano
½ tsp Fresh Ground Pepper and ½ tsp Salt (adjust to your taste)
2 Bay Leaves
¼ cup red wine (optional…but highly recommended)
- Heat a large pan over medium-high heat. Remove casings from sausage. Add all the meat, onion, bell pepper, and garlic to pan. Cook until meat is browned, stirring to crumble.
- Add chili powder, ancho chili pepper, cumin and tomato paste, oregano, salt, pepper and bay leaves. Cook 1 minute , stirring constantly. Stir in wine and tomatoes and bring to boil.
- Transfer to crock pot and let cook for 6 hours on low (or cook uncovered on the stove for a half hour, stirring occasionally)
- Discard bay leaves and serve