“With all the ingredients in this chili you know it's good! Just ask me I'll tell ya!”
READY IN:
3hrs
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice the onions and bell peppers, jalepeno peppers, anaheim peppers, and banana peppers place them in a bowl together. Put sausage and ground beef together, and remove casings if the sausage is not bulk.Trim steaks and cut into small bite-sized pieces.
  2. Put one stick of butter in an extra large sauce pan over Medium-High heat. Watch closely so that the butter doesn't burn. When the butter is melted and bubbling,put the sausage and ground beef into the pan. (Save a little bit, like ½ link or so of sausage to cook with the steak). Mix it up while breaking it apart. Let the meat brown slightly.
  3. Put the hot pepper mix into the pan.Season with Lawry's, Black Pepper, and Chili Powder. Also, include 8 tablespoons of Garlic. Put bell peppers and onions into the pan. Mix thoroughly.Take a handful of trimmed steak,put the meat in a bowl and marinade in Red Wine Vinegar, Tamari, Worcestershire Sauce, and Tabasco Sauce.Also, include 1/3 stick of melted butter.
  4. While the sausage/pepper is cooking, mix it thoroughly and keep it over medium heat. In a sauté pan, Melt ½ stick of butter. Put some of the steak in with butter. Add Worcestershire Sauce and cover with Lawry's. Put the first batch of steak into the sausage mix. Now put the green chilis into the sausage mix as well.
  5. Add some tomato sauce and the diced tomatoes. Then add the rest of the steak (after cooking it).
  6. Now put the rest of the beans into the pan. Mix it up and let it cook (covered) for a couple hours on low. Stir it occasionally. Meanwhile, finish with the seasoning. Cover the top of the chili with a o 1 teaspoon basil, and about ¼ of the top with oregano. Use chili powder to get the deep brown/red color.
  7. Add honey, maybe a ½ cup or so. Refrigerate it overnight and serve it the following day. It's great with Romano cheese.

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