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5 Star Award Winning Chili Recipe A must try!~


5 Star Award Winning Chili A must try!~


To make this chili non spicy just leave out the following: 1 jalapeño, finely chopped (seeds removed for milder heat) You can also cut the ground pepper in half. This is the best 5 Star award winning chili Recipe ever! It's a must try!~


Stove Top Directions:


Ingredients:

  • 1 lbs. ground beef

  • 1 lbs. Sausage

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 bell pepper, diced

  • 1 jalapeño, finely chopped (seeds removed for milder heat)

  • 2 (14 oz) cans diced tomatoes, undrained

  • 1 (15 oz) can tomato sauce

  • 1 (15 oz) Mixed Chili Beans

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup beef broth

  • 1/4 cup chili powder

  • 1 tablespoon cumin

  • 1 tablespoon smoked paprika

  • 1 teaspoon oregano

  • 1 teaspoon sugar

  • 1 tsp Salt

  • 1/2 tsp pepper or to taste

  • Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions:

  1. In a large pot or Dutch oven, brown the ground beef and sausage over medium-high heat until fully cooked. Drain excess fat.

  2. Add chopped onions, minced garlic, diced bell pepper, and jalapeño to the pot. Cook until the vegetables are softened.

  3. Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth.

  4. Add chili powder, cumin, smoked paprika, oregano, sugar, salt, and pepper. Mix well.

  5. Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally.

  6. Taste and adjust seasonings as needed. If you prefer a thicker consistency, let it simmer uncovered for an additional 15-20 minutes.

  7. Serve hot with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.

Crock Pot Directions:


Ingredients:

  • 1 lbs. ground beef

  • 1 lbs. Sausage

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 bell pepper, diced

  • 1 jalapeño, finely chopped (seeds removed for milder heat)

  • 2 (14 oz) cans diced tomatoes, undrained

  • 1 (15 oz) can tomato sauce

  • 1 (15 oz) Mixed Chili Beans

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup beef broth

  • 1/4 cup chili powder

  • 1 tablespoon cumin

  • 1 tablespoon smoked paprika

  • 1 teaspoon oregano

  • 1 teaspoon sugar

  • 1 tsp Salt

  • 1/2 tsp pepper or to taste

  • Optional toppings: shredded cheese, sour cream, chopped green onions

  1. In a skillet, brown the ground beef and sausage over medium-high heat until fully cooked. Drain excess fat if desired.

  2. Transfer the cooked beef to the slow cooker.

  3. Add chopped onions, minced garlic, diced bell pepper, diced tomatoes, tomato sauce, kidney beans, black beans, and broth to the slow cooker.

  4. Stir in chili powder, ground cumin, smoked paprika, oregano, salt, and pepper.

  5. Mix everything well in the slow cooker, ensuring even distribution of ingredients.

  6. Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time allows the flavors to develop.

  7. Taste and adjust seasonings as needed before serving.

  8. Serve hot with your favorite toppings.


Instant Pot Directions:

  • 1 lbs. ground beef

  • 1 lbs. Sausage

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 bell pepper, diced

  • 1 jalapeño, finely chopped (seeds removed for milder heat)

  • 2 (14 oz) cans diced tomatoes, undrained

  • 1 (15 oz) can tomato sauce

  • 1 (15 oz) Mixed Chili Beans

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup beef broth

  • 1/4 cup chili powder

  • 1 tablespoon cumin

  • 1 tablespoon smoked paprika

  • 1 teaspoon oregano

  • 1 teaspoon sugar

  • 1 tsp Salt

  • 1/2 tsp pepper or to taste

  • Optional toppings: shredded cheese, sour cream, chopped green onions

  1. Set the Instant Pot to "Sauté" mode. Brown the ground beef and sausage, breaking it up with a spoon, until fully cooked. Drain excess fat if desired.

  2. Add chopped onions, minced garlic, diced bell pepper, diced tomatoes, tomato sauce, kidney beans, black beans, broth, chili powder, ground cumin, smoked paprika, oregano, salt, and pepper to the Instant Pot.

  3. Stir well to combine all ingredients.

  4. Close the Instant Pot lid, set the valve to the "Sealing" position, and switch to "Manual" or "Pressure Cook" mode.

  5. Set the cooking time to 10-15 minutes for a quick release of pressure or 20-25 minutes for a natural release.

  6. Once the cooking is complete, carefully open the Instant Pot lid.

  7. Taste and adjust seasonings as needed before serving.

  8. Serve hot with your favorite toppings.

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