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Aquamaan's Chili

Aquamaan's Chili

2 Hr(s)
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1 serving
Original recipe yields 1 serving
3 pounds ground beef
1 pound pork tenderloin, cut into 1/2 inch cubes
1 pound bulk Italian sausage
2 large onions, chopped
2 celery ribs, diced
1 medium green pepper, diced
3 garlic cloves, minced
2 cans (28 ounce each) diced tomatoes, undrained
3 cans (15 ounce each) pinto beans, drained and rinsed
1 can (16 ounce) kidney beans, rinsed and drained
2 cans (4 ounce each) chopped green chilies
1 can (8 ounce) tomato sauce
1 cup beef broth
1 can (6 ounce) tomato paste
7 1/2 teaspoon s chili powder
2 tablespoons ground cumin
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1 tablespoon dried oregano
1 tablespoon brown sugar
1 1/2 teaspoon s salt
1/2 teaspoon pepper
2 bay leaves
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Let's Make It
In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain.
Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves before serving.
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