I don't know how your weather is, but ours has turned suddenly and bitterly cold. Like, wind-chill-of-17-at-the-bus-stop-this-morning cold. So it was a perfect day to make some of my signature chili. I created this recipe last year when one of my husband's work mates gave us some deer meat. It was outstanding with the deer meat, but it's just as good with plain old beef.
Annie's Signature Chili (mine, all mine!)
1 lb. chopped meat (beef or venison)
1 lb. smoked sausage (beef or deer sausage), sliced into rounds
1 lg onion, chopped
1 green pepper, chopped
1 Anaheim chili, chopped
1 6 oz. can tomato paste
1 can (28 oz.) chopped tomatoes
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
4 cloves garlic, minced
2 TBSP chili powder
1 tsp Worcestershire sauce
Combine all ingredients in a large slow cooker and stir. Heat on low for 6 hours, stirring occasionally.
I serve this over rice with corn bread on the side. It's nice with some grated cheese or sour cream on top. You can top with jalapenos for more kick. This is flavorful, but not so spicy that my son can't eat it. Tonight, he had a whole bowl. This would be great for a large group.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment