Chili from scratch! For best results, refrigerate overnight and reheat the next day.

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Recipe Summary

prep:
25 mins
cook:
3 hrs 18 mins
total:
3 hrs 43 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a very large skillet over medium heat. Add beef and sausage; cook and stir until browned, 8 to 10 minutes. Drain excess grease and transfer to a large pot.

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  • Heat olive oil in the skillet over medium-high heat. Add bell peppers, Anaheim chile peppers, onion, jalapeno peppers, and garlic; cook and stir until golden brown, about 5 minutes. Stir into beef mixture.

  • Stir chili beans, diced tomatoes, kidney beans, tomato paste, chili powder, cumin, salt, cayenne, black pepper, and cinnamon into the beef and peppers mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and cover; simmer, stirring occasionally, until flavors combine, about 3 hours.

Cook's Note:

You can also cook this chili in a slow cooker on Medium for 4 hours.

Nutrition Facts

386 calories; protein 25.5g 51% DV; carbohydrates 40.5g 13% DV; fat 15g 23% DV; cholesterol 51.1mg 17% DV; sodium 1196.4mg 48% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/10/2016
There is only two of us so I halved this recipe and made as written with the exception of the cinnamon. It is such a small amount that I didn't think it would ruin it for us but we don't like cinnamon so I wasn't going to take any chances. I really liked the flavor the three different peppers added and everything seemed to be spot on except for the seasoning. I ended up adding double of what the recipe called for when it was all said and done. Easy fix though and this is one I would make again. Read More