Mike's homemade Chili
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- 2 1/2 pound(s) ground beef
- 1/2 pound(s) bulk italian sausage
- 1/2 of a whole(s) smoked sausage (chopped into 1/2 cubes)
- 2 15 oz can(s) red kidney beans
- 1 15 oz can(s) cannellini beans
- 1 15 oz can(s) pinto beans
- 2 28 oz can(s) diced tomatos with juice
- 1 15 oz can(s) spicey diced tomatoes with juice
- 1 6 oz can(s) tomato paste
- 1 12 oz bottle(s) light beer
- 1 large yellow onion (chopped)
- 1/2 green bell pepper (seeded and chopped)
- 1/2 red bell pepper (seeded and chopped)
- 3 - 4 stalk(s) celery (chopped)
- 2 - 3 fresh jalapino chili peppers (seeded and chopped)
- 5 cube(s) beef boullion
- 1/3 cup(s) chili powder
- 1 tablespoon(s) worchestershire sauce
- 2 tablespoon(s) minced garlic
- 1 tablespoon(s) dried oregano
- 2 teaspoon(s) ground cumin
- 3 teaspoon(s) tobasco sauce (add more for spicier chili if you wish)
- 1 teaspoon(s) dried basil
- 1 teaspoon(s) salt
- 1 teaspoon(s) black pepper
- 1 teaspoon(s) cayenne pepper
- 1 teaspoon(s) paprika
- 1 teaspoon(s) sugar
- 1 package(s) Goya seasoning
- 2 tablespoon(s) vegetable oil
- 1 8 oz package(s) shredded cheddar cheese
- Heat vegetable oil over medium heat in a large stock pot. Add minced garlic and stir until lightly browned.
- Add chopped smoked sausage and stir until lightly browned.
- Add onion, red and green bell peppers and celery. Cook and stir on medium high until just tender. (About 2 to 3 minutes)
- Crumble italian sausage and ground meat into pot and cook while stirring often until evenly browned. Drain off excess grease.
- Add diced tomatos and beer. Add tomato paste and stir gently until blended.
- Add beans, chili peppers, boullion, chili powder, worchestershire sauce, oregano, cumin, tobasco sauce, basil, salt, pepper, cayenne pepper, paprika, sugar and Goya seasoning packet. Stir gently until blended.
- Heat until chili just starts to boil. Reduce heat and simmer gently on low for 2 hours stirring often as the heavier ingredients will settle to the bottom while simmering. The longer it simmers, the better it will be.
- Remove from heat and serve, or refrigerate overnight and serve the next day.
- Ladle into serving bowls and sprinkle top with shredded cheddar cheese.
This recipe is a personal recipe added by MikeonCapeCod and has not been tested or endorsed by MyRecipes.
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Mike's homemade Chili Recipe at a Glance
- COURSE: Main Dishes