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Ingredients3 h 43 m servings 386 cals
Original recipe yields 16 servings
- 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.
- 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.
Per Serving: 386 calories; 15 g fat; 40.5 g carbohydrates; 25.5 g protein; 51 mg cholesterol; 1196 mg sodium. Full nutrition
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