SUPER BOWL CHILI (Anytime)
Chunky and full of texture, this chili isn't for the faint of heart. It has some kick behind it. I love the mixture of pork and ground beef - it adds something a little different. The robust flavor from the chili powder and cumin really makes this yummy. Cheese and sour cream mellow this a little and are the perfect topping....
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
pescatarian
- sour cream
- 2 tbsp sugar
- 1 bell pepper chopped
- 1 tbsp cumin
- 2 large onions chopped
- 1 lb lean ground beef
- 3 tbsp chili powder
- grated cheddar cheese
- 1 lb good sausage or lean ground pork
- 2 15 oz. cans hot chili beans undrained
- 1 28 oz. can diced tomatoes undrained
- 3 clove garlic minced (may use in jar)
- 1 tbsp red pepper crushed
- 3 tbsp wine vinegar
- Carbohydrate 22.4454575160803 g
- Cholesterol 456.8350405 mg
- Fat 99.0772370054032 g
- Fiber 6.20757515026989 g
- Protein 128.57646650409 g
- Saturated Fat 51.1703416253992 g
- Serving Size 1 1 recipe (1302g)
- Sodium 8251.60331194524 mg
- Sugar 16.2378823658104 g
- Trans Fat 8.74542067404476 g
- Calories 1512 calories
1. Brown beef and pork in a large pot. 2. Drain and stir in undrained beans, tomatoes, onions, pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin. 3. Add some water if you like more juice in your chili. (The only liquid is in beans and tomatoes). 4. Cover and simmer for about 1 hour. Stir frequently to keep from sticking and burning. When ready to serve top with cheese and sour cream. 5. The red pepper flakes and chili powder makes it spicy. Use less if you want. We like it just the way it is. This gets better the longer is lasts. HAPPY FALL
