Linda’s Chili
I woke up this morning and decided that today would be a good day to make a big batch of chili. The reality is my chili recipe is just a guideline. Each batch is different, depending on what I have in stock. So I use this recipe more or less as a proportion guideline. Today I will be substituting 1 lb. of Jimmy Dean’s hot sausage for 1 lb. of the ground beef. I don’t have any green peppers on hand so I’ll probably substitute a can of green chiles. I’m sitll undecided on whether or not to include some El Pato tomato sauce to spice it up…I’ll add a comment tomorrow with the conglomeration I finally chose…
Ingredients:
3 lb lean ground beef, cooked and crumbled
2 [16 oz] cans diced tomatoes, undrained
2 [15 oz] cans tomato sauce
8 oz tomato juice
1 [18 oz] can B&M beans, original flavor
2-3 small green peppers, chopped
1 pkg fresh mushrooms, chopped
1 [15 oz] can Green Giant niblets corn
2 sweet onions, chopped
4 tsp. chili pepper
2 tbsp. sugar
1 tsp salt
1 tsp. pepper
Cooking Instructions:
In large crockpot or dutch oven, mix all ingredients. If cooked on stove, stir occasionally and cook for 1 1/2 hours. In crockpot, cook on low 4-6 hours.
Additional Comments:
Makes a very large batch which I freeze. I’ve used it as a topping for cheese enchiladas, as a dip, for taco salad, and of course as chili itself.
I did use the sausage and 2 small cans of green chilies. Instead of B&M beans, I used Bush's bold and saucy (more of a southwestern flavor). I did not use the El Pato sauce as the sausage gave the chili just enough zip. It makes a huge batch which I freeze.