- 1 lbs ground beef cooked
- 1 lbs ground sausage cooked
- 30 ounces chili beans, 30 oz can
- 30 ounces diced tomatoes, 30 oz can
- 30 ounces tomato sauce, 30 oz can
- 2 teaspoons onion powder
- 2 teaspoons paprika
- .5 teaspoons cayenne pepper
- 3 cubes beef boullions
- 2 cubes chicken boullions
- 1 tablespoons brown sugar
- bacon grease from 6 slices
- 12 ounces liquid (water,v8,beer)
- .5 teaspoons cumin
- .5 teaspoons garlic powder
- .25 teaspoons oregano
- .25 teaspoons black pepper
- 3 tablespoons chili powder
- .5 teaspoons barbeque seasoning
- .5 lbs oyster crackers
- 1 large onions, raw, diced
- .5 lbs cheddar cheese, shredded
- .5 lbs sour cream
ingredients
directions
1. Add all the ingredients from stage 1 into a crock pot, stir to mix ingredients and cook on low heat for several hours. Add 10 to 15 oz of liquid to get good consistency, this is for a recipe that has 2 lbs of meat adjust water to size batch you are making. Liquid could be water, V8, beer ect. |
2. Add all the ingredients from stage 2 into the chili, stir to mix ingredients and cook on low heat for another several hours. NOTE: you can speed things up by cooking at a higher temp but will lose some flavor. If chili is too thick, you can thin with beer, V8, or beef stock to desired consistency. |
3. Serve hot with side dishes of chopped onions, shredded sharp cheddar cheese, sour cream, and oyster crackers. |
4. Variations to recipe can be using sausage in place of sirloin or use 1/2 and 1/2. You can use flavored chili beans or flavored diced tomatoes. You may need to reduce the chili powder if using flavored beans and/or tomatoes. |
5. Chili is great frozen and re-heated at a later time. |
6. Serve 8 oz ladle full in a 12 oz bowl. |
Keywords
family, gnvdc
