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What you're gonna need:
1 lb. ground beef.
1 lb. Jimmy Dean sage sausage.
2 med yellow onions, diced
2 jalapeno peppers, minced
3 poblano peppers, roasted, de-skinned, chopped
28 oz. diced stewed tomatoes (one big can)
12 oz. tomato paste (one big or two little cans)
29 oz. tomato sauce (one big can)
48 oz. Bush's med chili beans (these are pintos) (3 cans)
27 oz. red kidney beans (one big can)
4 tablespoons of your favorite chili powder
3 tablespoons of ground cumin
salt to taste.
Roast the peppers first! I put them on the top rack set to broil until the skin is black. Set them aside to cool while you do the rest of the chopping.
In a stock pot saute the onions until clear, add meat, onion, chili powder, cumin and peppers.
When the meat is cooked, dump in the tomatoes and beans.
Bring to a bit of a bubble, I think that called "simmer".
Put in bowl and eat! I like oyster crackers best but you can add cheese and chopped onions to your heart's content.
What size pot does this recipe require? It sounds intriguing, although roasting the poblamos would require me to use the RV park's oven, as my motor home lacks a proper oven.
ReplyDeletePretty sure my stock pot is 8 quart.
DeleteThank you.
ReplyDeleteAuric: JJGeorge has a cute little torch that I find does a decent job of blackening poblano pepper skin. Check out jjgeorgestore.com I also recommend the 100% Made-in-USA Smarter Scrubber because Destin of Smarter Every Day went above-and-beyond to create a quality product using all USA components. It's more expensive than Chinese Crap Copies but the money supports US businesses. Happy chillin' 'n grillin'!
ReplyDeleteAngus: Sounds yummy. That's a lot of chili; my limited fridge space will force some downsizing. Although, tonight's forecast minus 36 windchill means the garage will probably work.
ReplyDeleteFor the few unaware: after those blackened poblanos cool off, pull off the tough separated skin.