Chili
Ashley Holets
ingredients
- 5 slices of bacon
- 8 oz. of sausage
- 2 medium onions, diced
- 1 small green pepper, diced
- 1 1/2 lbs of beef chuck steak diced
- 1 clove of garlic, minced
- 2 dried red chili peppers, seeded and crumbled
- 2 jalapeno peppers, seeded and chopped
- 1 to 1 1/2 Tblsp. chili powder
- 1/2 tsp. of dried oregano, crushed
- 1 (12 oz.) can tomato paste
- 1 (16 oz.) can pinto beans, drained
- 1 (16 oz.) can of garbanzo beans, drained
directions
- 1
In large saucepan, cook bacon until crisp then drain and crumble.
- 2
Brown sausage in the same saucepan, then drain, reserving 2 tablespoons of drippings.
- 3
Set sausage aside.
- 4
Chop onions and green pepper.
- 5
In reserved drippings, cook chopped onion, green pepper, diced beef, and minced garlic until meat is brown.
- 6
Add crumbled bacon, cooked sliced sausage, dried red chili peppers, jalapeno peppers, chili powder, dried oregano and 1/2 tsp. of salt.
- 7
Stir in tomato paste and 2 1/2 cups of water.
- 8
Bring to boil, reduce heat.
- 9
Simmer, covered, for 1 1/2 hours, stirring occasionally.
- 10
Stir in pinto beans and garbanzo beans.
- 11
Simmer, covered, for 30 minutes.
Source: Mom and Dad Amarante
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