GEORGE’S CHILI FOR SURE THE BEST CHILI RECIPE

If you love a good chili try my Cincinnati Chili.  It is served over noodles.  I love serving this recipe to a crowd. If you like those one-pot meals my chili mac can be made in a skillet.  We also love this pressure cooker chili. It makes a super quick and delicious weeknight dinner. When we have all day to let something cook  Crock Pot Chili is always a crowd pleaser. It is a great stress free recipe when company is coming over.  Don’t forget to serve these chili recipes up with the World’s Best Cornbread. I promise you this recipe doesn’t disappoint.

Ingredients

• 2 lbs lean ground beef
• 1 cup chopped onion
• 1 lb sage sausage
• 7 to 8 cloves garlic finely chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2   teaspoon ground red pepper cayenne
• 1 teaspoon paprika
• 2- 6 oz cans tomato paste
• 1 3/4 cups beef broth
• 1-12 ounce bottle dark beer or ale George used Ale
• 3-8 ounce cans diced tomatoes with juice
• 2-15 oz cans southwest style pinto beans
• 1-15 oz can mild chili beans beans
• 1-15 oz can western style ranch beans
• 1-10 can mild Rotel diced tomatoes and green chiles undrained
• salt and pepper to taste

Instructions

1. In a stock pot, over medium high heat brown beef and sausage, drain. Add in onion and garlic and cook over medium heat 8 to 10 minutes, stirring occasionally, until onions are translucent.
2. Add all the spices and cook 5 minutes over medium heat. Stir in tomato paste and let cook while opening the lids on all the cans. Add remaining chili ingredients; stir until combined. Heat to boiling for a few minutes and stir constantly then reduce heat to low. Cover, simmer 4 hours stirring about every 20 minutes to prevent sticking to the bottom of the pot.
3. ...................................

for full instruction please see : www.skiptomylou.org

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