Ingrédients pour Beef Sausage Chili
- Chorizo Sausage
- Stewing Beef
- 1 large onion, chopped
- Garlic Cloves
- Chili Powder
- Dried Oregano Leaves
- Cumin Seed
- Salt
- Black Pepper
- Jalapeno Peppers
- 1/2 teaspoon habanero pepper (use with caution!)
- 2 (28 ounce) cans crushed tomatoes
- Condensed Beef Broth
- 1 tablespoon Worcestershire sauce
- Red Kidney Beans
- Monterey Jack Cheese
- Green Onion
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Comment préparer Beef Sausage Chili
- Preheat your slow cooker.
- In a large skillet, cook 1 lb Italian sausage over medium-high heat until crumbled and no longer pink. Drain off excess grease.
- Transfer the crumbled sausage to the slow cooker.
- Leave 1 teaspoon of sausage fat in the skillet.
- Add 1.5 lbs beef (chuck or round, cut into 1-inch cubes) to the skillet and brown in batches. Remove excess fat as needed.
- Transfer the browned beef to the slow cooker.
- Reduce heat to medium. Add 1 large onion, chopped, to the skillet and cook until softened (about 5 minutes).
- Add 4 cloves garlic, minced, 1-2 jalapeños, minced (remove seeds for less heat), and 1/2 teaspoon habanero pepper (use with caution!), to the skillet. Cook and stir for 1 minute.
- Stir in 2 (28 ounce) cans crushed tomatoes, reserving the juice, 1 (15 ounce) can tomato sauce, 1 cup beef broth, and 1 tablespoon Worcestershire sauce.
- Bring the mixture to a boil.
- Pour the mixture over the meat in the slow cooker and stir well.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Stir in 1 cup shredded cheddar cheese (or your favorite cheese) until melted. Alternatively, garnish with shredded cheese and chopped green onions.
- Garnish with 2 tablespoons chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
19g
Fat
90g
Carbs
13g
