Email to Thomas Family      

Recipe Categories: PLThomas's HOME PAGEAmerica39sTestKitchen AmericanHeartAssoc APPETIZERS babysnacks BEVERAGES BobofQVC BREAD BREAKFAST CAKESandPIES caliving CANDY CASSEROLES ChiliRecipestotry ChristinaFerrare COOKIES CookingLight CROCKPOT DESSERTS EGGS EllieKrieger ETHNIC FISHandSEAFOOD FRUIT Giada GlutenFreeNutFree HealthyEating HealthyRecipes INAGARTENRECIPESTOTRY innkeepers JessicaSRecipes LowCarb LowCarbLowSugar LOWFAT MARINADES Martha39s MEATS MelissaD Oprah39sGuests Oprahcom PamperedChef PASTA PASTRIES PioneerWomen PIZZA POULTRY PressureCooker RICE SALADandDRESSING SamtheCookingGuy SANDWICHES SAUCES ScottoFamilyRecipes SNACKS SOUPSandSTEWS tempfileprintthis TheGreatPaula TrishaYearwood TylerFlorence VEGETABLES VEGETARIAN WeightWatchers WholeFoods WithSpirits WVrecipes

Big Red's Chili




Source of Recipe


QVC


List of Ingredients




Prepared in: K63417 – cook's essentials Stainless Steel Non-Stick 10pc Cookware Set

Makes about 4-6 servings.

1/2
cup olive oil, plus 1 teaspoon
2 medium yellow onions, coarsely chopped
1 pound hot sausage meat, loose ground
1 pound lean ground beef
2 12-oz. bottles of beer
1 28-oz. can of plum tomatoes with the juices
3 tablespoons pure chili powder
1 tablespoon whole cumin seeds
1 tablespoon dried oregano
1/2 teaspoon ginger
1 teaspoon salt
1/4 teaspoon ground allspice
1 cup water
2 15-oz. cans red kidney beans, rinsed and drained
8 large cloves garlic, finely chopped
4 teaspoons hot sauce (like Tabasco or others)
sour cream for garnish

1. Heat the oil in a large soup pot over medium heat. Add the onions and cook, stirring occasionally, until translucent.
2. In a separate skillet, heat the remaining teaspoon of oil over medium heat, and crumble the sausage and beef, and cook both, stirring often, until they lose their pinkness. Spoon out any excess fat.
3. Transfer the sausage and beef to the pot with the onions, and turn the heat to low. Add the beer, and the tomatoes with their juices, breaking up the tomatoes as much as you can. Stir in the chili powder, cumin, oregano, ginger, salt, and allspice, then add the water and simmer, uncovered, for about 1-1/2 hours.
4. Add the beans and the garlic and simmer until done, about 30-60 minutes. Stir occasionally, scraping up any darkened bits from the bottom. Add the hot sauce just before serving, and garnish with the sour cream, if desired.

Recipe