In the beginning, I would buy those cans of chili from the grocery store, no one complained, but after I made homemade chili the first time all of a sudden the canned chili had a “nasty aftertaste”.
Chili has become an often requested dish in the Heggins home and this recipe is my husbands favorite one! It’s simple, meaty, thick, and with-out beans…kind of like me, which is no wonder he likes it!
Homemade chili is a lot easier than you would expect. It’s is a filling and comforting dish you can whip-up on those cold and cozy nights.
Here’s what you need……
1 CARROT FINELY CHOPPED
1 STALK CELERY FINELY CHOPPED
1 ONION FINELY CHOPPED
2 CLOVES OF GARLIC MINCED
1 LB 80% lean GROUND BEEF
1 LB HOT JIMMY DEAN SAUSAGE
6 OZ CAN TOMATO PASTE
28 OZ CAN OF PETITE DICED TOMATOES
2 CUPS APPLE CIDER BEER
1/2 TBS DRIED OREGANO
1 1/2 TBS CHILI POWDER
1 TBS CUMIN
1 CUP WATER
2 BEEF BOUILLON
SALT TO TASTE
Finely chop carrots, onion, celery, and garlic.
Heat oil in large stock pot, saute carrots, and celery for about 2-3 minutes then add the onion and garlic to saute.
Break up sausage and ground beef, add it to the pot of sautéed veggies and cook until no longer pink.
Add cumin chili powder and tomato paste.
Mix everything up and let tomato paste cook a bit.
Pour in can of diced tomatoes, oregano and beer.
Bring to boil.
In a measuring cup dissolve 2 beef bouillon in 1 cup of water.
Pour into pot of chili.
Stir.
Bring everything to a boil mixing in between.
Turn heat to medium and let simmer uncovered for 20 minutes, stirring in between.
Return top to pot and let cook for 10 more minutes.
Turn heat off let cool.
Serve with a handful of shredded cheddar cheese and a dollop of sour cream.
- 1 CARROT FINELY CHOPPED
- 1 STALK CELERY FINELY CHOPPED
- 1 ONION FINELY CHOPPED
- 2 CLOVES OF GARLIC MINCED
- 1 LB 80% lean GROUND BEEF
- 1 LB JIMMY DEAN HOT SAUSAGE
- 6 OZ CAN TOMATO PASTE
- 28 OZ CAN OF PETITE DICED TOMATOES
- 2 CUPS APPLE CIDER BEER
- 1/2 TBS GROUND OREGANO
- 1 1/2 TBS CHILI POWDER
- 1 TBS CUMIN
- 1 CUP WATER
- 2 BEEF BOUILLON CUBES
- SALT TO TASTE
- Finely chop carrots, onion, celery, and garlic.
- Heat oil in large stock pot, saute carrots, and celery for about 2-3 minutes then add the onion and garlic to saute.
- Break up sausage and ground beef, add it to the pot of sauteed veggies and cook until no longer pink.
- Add cumin chili powder and tomato paste.
- Mix everything up and let tomato paste cook a bit.
- Pour in can of diced tomatoes, parsley, oregano, and apple cider beer.
- Bring to boil.
- In a measuring cup dissolve 2 beef bouillons in 1 cup of water.
- Pour into pot of chili.
- Stir.
- Bring everything to a boil mixing in between.
- Turn heat to medium and let simmer uncovered for 20 minutes, stirring in between.
- Return top to pot and let cook for 10 more minutes.
- Turn heat off let cool.
- Serve with a handful of shredded cheddar cheese and a dollop of sour cream.
- You can use any beer you like but I use apple cider beer it adds a sweet flavor.
