Amy Tobin's Sausage and Beef Chili - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Amy Tobin's Sausage and Beef Chili

Chili with Sausage and Beef
Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes
From Amy's Table: Food for Family and Friends. 
The chili can be made a day or two ahead. Cool before refrigerating, and then reheat just before serving. Adjust the spices to your taste- this recipe is a starting point for a nice medium chili. Fire roasted  tomatoes  add a nice, smoky flavor.
1 pound ground beef or turkey

1 pound hot Italian sausage, casings removed

3 tablespoons olive oil

2 medium onions, chopped

1 red bell pepper, seeded and chopped

1-2 jalapeno peppers, seeded and minced

3 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon oregano

1 bay leaf

2 tablespoons ground cumin

1 14.5 ounce can diced tomatoes

1 14.5 ounce can crushed tomatoes

1 14.5 ounce can beef broth
(or replace with beer)
1 (14.5-ounce) can black beans, rinsed and drained

1 (14.5-ounce) can kidney beans, rinsed and drained

Salt and pepper to taste

Garnish: Sour cream, shredded Monterey Jack, tortilla chips
In a large heavy pot over medium-high heat combine ground beef and sausage; crumble and cook until browned, about 10 minutes. Drain; reserve meat mixture and set aside.
In the same pot heat olive oil over medium high heat; add onions, red bell pepper, jalapeno pepper and garlic; sauté until onions are tender, about 6 minutes.
Stir in chili powder, oregano, bay leaf and cumin; cook about 1 minute or until fragrant.
Stir in tomatoes and beef broth (or beer); bring to a boil.
Reduce heat; stir in reserved meat mixture. Simmer 20 minutes, stirring occasionally.
Stir in beans; simmer 15 minutes more. Season with salt and pepper.
To Serve: Serve with sour cream, shredded cheese and tortilla chips.
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