Posted by on May 2, 2012 in Recipe | 0 comments

Our second ever reader recipe on this blog! Big round of applause to Teman H. Cooke for submitting this tasty bean-less chili recipe to us.  That’s right, if you’re in the mood for some deliciously satisfying meaty chili, then this is the recipe for you. (Hint to the rest of you readers out there: Don’t be shy with sharing your recipes with us! Simply submit it as a comment in our Reader Recipes tab, or email it to us at ssmunchies@gmail.com! Psst, pictures are awesome, but not required.) Check out our first reader recipe, Leftover Roasted Chicken Soup, too!

If you’d like to read the original post with a more detailed description of the recipe below, stop by his blog. While you’re there, take a look at his gallery to browse through some amazing digital art!

Note: Depending on how spicy you like your chili, add more or less (or none at all!) jalapeno peppers and hot sauce.

Image taken from Google

Ingredients:

  • 1 lb ground beef
  • 1 lb beef roast, cut into approximately 1″ cubes
  • 1 lb kielbasa, sliced into approximately 1/2″ thick disks 
  • 1 lb ground sausage
  • 1 medium onion, chopped
  • 24 oz tomato sauce 
  • 2 medium jalapeno peppers 
  • 2 cups of shredded cheese 
  • 2 tbsp chili powder, garlic powder, hot sauce
  • 1 tbsp cayenne
  • 2 tsp cumin
  • 1 tsp cinnamon, oregano
  • salt & (black) pepper to taste
  1. In a large pot mix the tomato sauce and the spices. Set over low heat and allow to simmer. Stir occasionally.
  2. Brown the ground beef and drain the excess fat. Similarly brown the ground sausage; drain any excess fat (there should not be any). Stir both cooked meats into the pot of simmering sauce.
  3. Split the jalapeños in half length-wise. Remove all the seeds; coarsely chop the jalapeno pepper halves. Set the chopped jalapeños aside.
  4. Heat approximately a tablespoon of butter or olive oil in a medium skillet. Saute the chopped onion and chopped jalapeños until the onion is golden. Stir the onions and jalapeños into the pot of simmering sauce. (If some of the butter ends up in there as well, all the better.)
  5. Brown the sliced kielbasa in a large skillet over medium heat until carmelized and slightly curled. As the pieces finish, add them directly to the pot of sauce. Stir the pot once all the kielbasa has been cooked.
  6. Brown the chunks of roast in a large skillet; sprinkle with salt and pepper while cooking. Check for interior “doneness” by feel. (Helpful instructions for doing this can be found at SimplyRecipes – The Finger Test to Check the Doneness of Meat.) Alternatively, use a meat thermometer or cut one or two of the cubes open. Once cooked to your satisfaction, stir the chunks into the pot of sauce.
  7. Turn the heat under the pot of chili up to high, stirring slowly to mix and coat all ingredients.
  8. When the chili begins to boil, turn the heat back down to low and cover. Let simmer for several hours, stirring and tasting once per hour. Add spices as needed.
  9. Spoon chili into bowls. Stir 1/4 cup of grated cheese into each bowl of chili until fully melted.
  10. Serve with shredded cheese, sour cream, and crackers. Enjoy!

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