Chili Today, Flames Tomorrow
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 3⁄4 lb tomatoes
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 lb chicken thigh, boneless skinless, cubed small
- 1 teaspoon salt
- 1 onion, chopped
- 2 green zucchini, chopped
- 3 jalapenos, chopped
- 4 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 4 tablespoons chili powder, New Mexico (no blends)
- 1 tablespoon salt
- 1 teaspoon paprika
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 30 ounces canned black beans, don't drain
- 1 cup low sodium chicken broth
- 6 ounces beer
directions
- Preheat oven to 400.
- Place tomatoes on a cookie sheet and roast in oven for 20 minutes Remove frim oven and let sit 5 minutes.
- Puree tomatoes in a blender.
- In a large dutch oven (cast iron), heat oil to hot on high heat.
- Add ground beef and cook until mostly brown.
- Add chicken and season with salt. Cook until chicken is mostly brown.
- Add veggies and cook until onion is welted, about 5 minutes.
- Add tomato paste and mix well. Add tomato puree and mix well.
- Add seasonings and mix well. Add remaining ingredients and mix well.
- Lower heat to simmer and simmer for at least a hour (the longer the better).
- Serve.
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RECIPE SUBMITTED BY
<p>I love to cook for my family. I have a taped together Cajun cookbook that I don't think I could live without. My main loves are Jesus, my family, and southern cooking.</p>