In a large stock pot over high hear, add butter and canola oil. Add bell pepper, jalapeno, chiles, and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently. Try not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to 10 mintues. Add granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add tomato sauce and paste and stir for 2 minutes. Stir in chicken stock. Add beans (if desired), lower heat and simmer for 2 hours. Serve in bowls garnished with shredded Cheddar and a side of saltine crackers.
I personally only used one can of pinto beans, and no kidney beans and it came out great, but if yall like beans in your chili put them all.
Just follow the recipe and it will always come out perfect.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (921g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 855 (66%)|
|Amt Per Serving||% DV|
|Total Fat 95g||127 %|
|Saturated Fat 49.2g||246 %|
|Monounsaturated Fat 31.7g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 282.7mg||87 %|
|Sodium 3611.5mg||125 %|
|Potassium 2649.6mg||70 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 48.6g|
|Protein 54.2g||77 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1305
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.