Ingredients for Austin's Chili
- 1 1/2 lbs ground beef
- mild sausage
- ground venison
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- jalapenos
- ancho chili
- carrot
- Granny Smith apple
- bacon
- Worcestershire sauce
- balsamic vinegar
- Hungarian paprika
- Splenda brown sugar blend
- chili beans
- tomato paste
- crushed tomatoes
- tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 1/2 ounce) can kidney beans, drained
- 1 (15 1/2 ounce) can pinto beans, drained
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (14 1/2 ounce) can beef broth
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How to Make Austin's Chili
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and green bell pepper; cook for another 3 minutes.
- Add the canned diced tomatoes (undrained), kidney beans, pinto beans, chili powder, cumin, oregano, cayenne pepper, salt, and black pepper.
- Pour in the beef broth.
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for a deeper flavor. The longer it simmers, the better it tastes!
- Taste and adjust seasonings as needed. Add more cayenne pepper for extra heat or salt for more savory flavor.
- Serve hot, topped with your favorite chili toppings such as sour cream, shredded cheese, and chopped onions.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
72g
Fat
65g
Carbs
23g
