We’re going Back to Basics with Whitney as she shows us how to prepare a classic chili recipe.
After browning and draining your sausage and beef, the dutch oven does the rest of the work in this recipe. Let this simmer for at least an hour to allow all of the flavors to meld together and develop the classic thick chili consistency.
Get the full recipe below:
Ingredients:
- 1 (16-ounce) roll sausage
- ½ cup yellow onion, chopped
- 1 (15-ounce) can red or kidney beans, drained and rinsed
- 1 clove garlic, minced
- 2 pounds ground beef
- 1 (8-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tsp cider vinegar
- 2 tsp Worcestershire Sauce
- 1 ounce chili seasoning
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Directions:
- Heat a large skillet over medium-high heat. Add the sausage and crumble as it cooks. When almost browned, add the onion and garlic. Sauté until onion has softened, about 2-3 minutes.
- Place ground beef in a Dutch oven and use a wooden utensil to break apart slightly. Cover completely with water. Bring water to a boil and boil the meat until brown. Drain and return to the Dutch oven.
- Add the sausage and onion mixture to the ground chuck and stir to combine.
- Mix in the tomato sauce, diced tomatoes, beans, vinegar, Worcestershire sauce, chili seasoning, ketchup, mustard, salt, pepper, and 1 cup water.
- Mix well and cook the chili, stirring occasionally, over medium-low heat at least 1 hour or until chili has thickened and flavors meld. Add water as needed to reach the consistency you like.
- Serve with favorite toppings.
Be sure to save your leftovers to make these tasty recipes:
