This chili is best the next day or day after, it gives all the flavors time to incorporate. Sorry there are no pictures, I was too busy experimenting and scratching down the ingredients I was adding. This makes a HUGE pot of chili, so feel free to cut the recipe in half! Peel plastic wrapping off of sweet sausage, brown in a skillet, leaving drippings. Spoon Sausage onto newspapers or paper towels to drain. Cut bacon into bite size pieces with kitchen shears and fry in sausage grease. Transfer bacon onto newspapers or paper towels to drain. Brown ground turkey in sausage/bacon grease and transfer to newspapers or paper towels to drain. Brown ground beef in the same skillet with all of the drippings, do not over cook. The chili will simmer for several hours which leaves meat to finish cooking, so do not overcook any of the meat. With a slotted spoon, transfer ground beef to very large pot, and then add the rest of the meat. Add Diced tomatoes, tomato sauce and water then the rest of the ingredients and cook for several hours on low, stirring every 15 minutes. Enjoy!
Ingredients:
1 pkg Thick Sliced Bacon
4.5 - 5 lbs. Ground Beef
1 lb Ground Turkey
1 pkg. Sweet Sausage (raw sausage links by the brat worst in the meat section)
3 Cans diced tomatoes
8 Cans tomato sauce
1/2 Teaspoon Garlic Powder
1 Tablespoon Paprika
3/4 Cup Chili Powder
3 Tablespoons Ground Red Pepper
5 Tablespoons Cheyenne Pepper
6 Tablespoons Cumin
2 Tablespoons Dried Oregano
3 Cans Water (tomato sauce cans)
2 Cans Beer (your choice)
2 Tablespoons Dijon Mustard
1 Teaspoon Ground Mustard
1/2 Cup Dried Bell Peppers
1 1/4 Cup Brown Sugar
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