Rachel’s All-American Meat Lovers Chili

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.

Rachels chili

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)

  1. 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.
  2. 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.
  3. Transfer to crock pot and let cook for 6 hours on low (or cook uncovered on the stove for a half hour, stirring occasionally)
  4. Discard bay leaves and serve

Enjoy!

Comments

  1. Shelley says

    Super tasty! But I think the teaspoons and tablespoons might be mixed up. I only used 2 teaspoons of chili powder and 3 tablespoons of tomato paste.

    • Rachel says

      Shelley, So glad you enjoyed it. The recipe is correct and that is the beauty of chili, you can’t really screw it up. :)

  2. Amber Szabo says

    Hi there. What would you eat WITH this chilli? I’m so used to eating my chilli with fritos. YIKES.

  3. Jackie says

    Sounds delicious……does it freeze well? Just two of us at home but would like to make the full recipe to enjoy some at a later time.

  4. Jinnie says

    I have been on the Paleo lifestyle change for 3 weeks now. I love food and am always looking for something savory. This recipe was sooooooo amazing. It didn’t need anything!! Nice heat. I didn’t have ancho chiles so I isubstituted it with paprika. Fabulous!!

  5. Jenn says

    Cooked this on the stove for 1.5 hrs and it came out great! Used hangar steak instead too since that’s what I had in the freezer. Thank you!

  6. Ellen says

    This is delish! My husband – who is not a ‘soup/stew’ kind of guy – has eaten this for lunch and dinner the last three days :)

  7. says

    I have made this chili so many times now and need to leave my gratitude for this AWESOME recipe. I made it for my son’s 1st birthday party to feed 50 people, and now make it every monday for dinner.

    Since I don’t stock very many pantry items – I use just 1/4 C of tomato paste + Chicken stock instead of all the whole tomatoes. I never use the bell pepper because my husband doesn’t like it, but I imagine it would be awesome with it.

    The red wine really elevates the flavor – if I have it I always add it. We eat this over rice, It’s GOOD.

    Thanks!!
    Jen

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