Total time: 50 minutes
Serves: 8
Ingredients
1/2 lb. lean ground beef
1/2 lb. spicy pork sausage
1 large onion, chopped
2 cloves of garlic, minced
2 (14.5 oz.) cans diced tomatoes, undrained
1 (16 oz.) jar salsa
1 (15 oz.) can tomato sauce
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) black beans, drained and rinsed
1/2 cup water
2 Tbsp. chili powder
2 tsp. sugar (or Splenda)
1 tsp. ground cumin
1 tsp. dried oregano
Toppings: sour cream, cheese, green onions
Directions
Cook beef, sausage, and onions in 4 qt. Dutch oven until meat is thoroughly cooked, drain and return to Dutch oven. Add garlic, cook 1 minute.
Stir in remaining ingredients, except toppings. Heat to boiling, reduce heat to low and simmer, covered, 30 minutes, stirring occasionally, until slightly thickened.
Serve with toppings, and enjoy!
I love chili and I think this has been my favorite chili recipe so far. I love how there are always leftovers that I can easily pack for lunch. Hope you enjoy!
Recipe adapted from eatbetteramerica.com
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