Black Canyon Beef & Sausage Chili
Ingredients
Pine & Pepper Spices
- 6 lbs.Ground beef
- 2 lbs.Ground Italian sausage
- 2 smallRed onions, diced
- ¾ cupWater (for the tomato paste)
- 2Red bell peppers, diced
- 2Yellow bell peppers, diced
- 2 cansWhite kidney beans (15.5 oz. each)
- 2 cansRed kidney beans (15.5 oz. each)
- 2 cansBlack beans (15.5 oz. each)
- 2 cansPetite diced tomatoes (14.5 oz. each)
- 4 cupsWater, plus more as necessary
- to tasteHot sauce (optional)
Directions
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1
In a large Dutch oven or similar heavy pot, cook the ground beef and Italian sausage over medium-high heat until the meat starts to brown.
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2
Add the onions and Roasted Granulated Garlic and sauté until the meat is fully cooked through.
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3
In a small bowl, stir the Tomato Powder and ¾ cup water together to make a paste.
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4
Add the paste to the pot along with the Black Canyon Chili Powder, Dried Parsley, bell peppers, beans, diced tomatoes, and the 4 cups water.
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5
Bring everything to a simmer and cook, stirring now and then, for at least an hour to let the flavors come together. Add more water as needed to keep the consistency where you like it.
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6
Taste and adjust with hot sauce at the end. Serve topped with sour cream, chopped red onions, and a sprinkle of fresh chives or parsley. Makes 16 servings.
