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Two Meat-two Bean Chili
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    Two Meat-two Bean Chili

  • 1 lb ground beef -- leanest possible
  • 2 links Turkey Sausage, Italian Hot with casings removed
  • 1 red onion -- chopped
  • 2 cloves garlic -- minced
  • 1 green bell pepper -- chopped
  • 1 14.5 oz can Diced tomatoes with Garlic undrained
  • 1 14.5 oz can Diced tomatoes with Chiles undrained
  • 1 14 oz can Chili Beans -- drained****
  • 1 14 oz can kidney beans -- drained & rinsed
  • 2 tbsp Red Lion chili powder Medium Heat*
  • 1 tsp kosher salt
  • 1 tsp black pepper -- freshly ground
  • In large skillet, brown beef and sausage meat. When no longer pink, add onions and garlic. Saute until tender and browned a bit. Add green peppers and cook until softened a bit, about 5 minutes. Add tomatoes and chili powder. Stir well and simmer for about 10 minutes. Add salt and pepper. Stir well. Simmer.

    After about 10 minutes of simmering, add both beans. Cook for about 4 minutes to heat the beans. Season to taste with salt and pepper.

    Serve, garnished with sour cream, chopped chiles or your favorite hot sauce.

    NOTES : Risa's notes:
    * Red Lion is a chile company run by a man named Charles (Chip) Welsh. His company is called Red Lion Spicy Food Company and the line of chile powders is called Better than Hot. I love his medium heat and Killer heat chile powders. He also has a rub for bbq, and some great salsas. You can reach him at http://www.betterthanhot.com

    ** I garnished with some hot sauce I made with aji amarillo chiles. You can use what you like.

    ** Chili beans are usually pinto beans mixed with seasonings, in a sauce. I used Weis Brand.

    From: RisaG
    Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
    Post Date: Sat, 29 Dec 2001

    *BACK TO CHILI*







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