Holy Trinity Chili
You will need:
- 2 pounds ground beef
- 1 (12 ounce) package smoked sausages, cut into bite-sized pieces
- 9 slices bacon, diced
- 2 tablespoons minced garlic
- 2 onions, diced
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can beef broth
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can mild chili beans, with sauce
- 2 (15 ounce) cans pinto beans, drained
- 3 Anaheim (New Mexico) chile peppers, seeded and minced
- 3 jalapeno peppers, seeded and minced
- 3 serrano peppers, seeded and minced
- 3 tablespoons Worcestershire sauce
- 1/3 cup brown sugar
- 2 teaspoons chipotle chile powder
- 2 teaspoons ground cumin
- salt and pepper to taste
Long list, right? Let's move on.
- Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly, then drain and set aside.
- Brown the sausages as well, then set aside.
- Reduce the heat to medium and stir in the bacon.
- Cook until the bacon has released its fat and is begins to turn crispy.
- Stir in the garlic and onions, then cook until the onions softened and turn translucent, about 5 minutes.
- Stir in tomato paste to coat the onions.
- Pour in the beef broth, diced tomatoes, chili beans, and pinto beans.
- Add the Anaheim peppers, jalapeno peppers, and serrano peppers.
- Season with Worcestershire sauce, brown sugar, chipotle powder, and cumin.
- Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally.
- Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.
I thank you all for joining me today. I hope those of you in the Northern states, or over seas stay warm with this delightful recipe. Have a fantastic day and I'll catch you on the flip side. Happy blogging to all! <3