Smoky Firehouse Chili
- 2 lbs Mild Johnsonville Italian Sausage (ground sausage or links, casings removed)
- 3 lbs 80/20 ground chuck
- 1 1/2 large onions, diced
- 1 small green pepper, diced
- 1 small red pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon salt
- 4 tablespoons cumin
- 3 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon dried oregano
- 1 tablespoon dried cilantro
- 1 (12 oz can) tomato paste
- 2 (15 oz cans) seasoned diced tomato sauce for chili
- 2 (24 oz cans) chili beans in mild sauce
- 2 (12 oz) dark beers (or beef stock)
- Produce
- Celery (3 stalks)
- Chili beans (2 24 oz cans)
- Chipotle chili, powder (1 tablespoon)
- Cilantro, dried (1 tablespoon)
- Cumin (4 tablespoons)
- Garlic (3 cloves)
- Green pepper, small (1)
- Onions, large (1 1/2)
- Oregano, dried (1 tablespoon)
- Meat
- 80/20 ground chuck (3 lbs)
- Johnsonville italian sausage, Mild (2 lbs)
- Canned Goods
- Tomato paste (1 12 oz can)
- Condiments
- Tomato sauce, seasoned (2 15 oz cans)
- Cooking & Baking
- Chili powder (2 tablespoons)
- Paprika, smoked (3 tablespoons)
- Red pepper, small (1)
- Salt (1 tablespoon)
- Beer, Wine & Liquor
- (12 oz) dark beers, dark (2)
Preparation
Read recipe preparation on eclecticrecipes.com
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Recipe Stats
Published February 16, 2013 (3 days ago).
15 people saved this recipe.
