Chili. It's a hot dish with a cool name.
And it's always great to serve during that afternoon football game when you're entertaining a few guests. Chili is easy to make because most of the cooking time is spent in a crock pot or dutch oven. I call it a throw and go meal...throw everything in one pot and then go away for a few hours, when you come back it is done.
Jeff found Al Roker's Chili recipe a few years ago and we have served it for dinner as well as for larger parties. It's that delicious comfort food that warms as well as fills you up. We love this chili because it is flavorful with pieces of beef and sausage and the spices are just right...heat but not fire. The three different types of beans bring additional color and flavor.
The next time you have to entertain a group of people, whether friends and family or maybe even a tailgate party, consider making this chili recipe. It feeds 14 people (or 6 hungry men) and we can guarantee, they won't walk away hungry! And toss in some cornbread, it finishes off a great meal.
2 pounds of chuck steak, cubed into bite-size pieces
1 pound of hot Italian sausage, removed from casings, or purchase the ground sausage
2 large onions, diced
12 cloves of garlic, diced
1 tablespoon of ground cumin
1 tablespoon of paprika
1 tablespoon of pure chili powder
1 can of (32 ounce size) crushed tomatoes (usually means a 24 ounce plus a 12 or 14 ounce)
1 can of (15.5 or 16 ounce size) pinto beans, rinsed
1 can of (15.5 or 16 ounce size) Northern beans, rinsed
1 can of (15.5 or 16 ounce size) dark red kidney beans, rinsed
chopped scallions, sour cream and/or shredded cheddar or Mexican blend cheese
Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.
Saute the onions and garlic until translucent, about 7 to 7 minutes.
Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.
Note: We placed ours in a crock pot on low for about 6 hours. We have also used our Le Creuset Dutch oven and placed it in the oven at 325 degrees for 1-1/2 hours.
Add the three cans of beans, and simmer for another 30 minutes.
Serve topped with your choice of chopped scallions, sour cream and/or shredded cheese.