Easy Bacon Sausage Chili

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit: 

Becky Luigart-Stayner

Ingredients

3 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 carrot, shredded
1 bell pepper, diced
1 pound ground beef
1 pound bacon sausage
1 jalapeño, stem removed, seeded, and finely diced
3 to 4 tablespoons masa (corn flour)
2 to 3 tablespoons chili powder
1 to 2 tablespoons paprika
1 to 2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
sriracha sauce, to taste
1/2 cup strong coffee
1 pip chocolate (from a Hershey bar)
1 can (15 ounces) diced tomatoes, with juice
1 can (15 ounces) tomato sauce
1 can (15 ounces) dark red kidney beans, drained and rinsed
1 can (15 ounces) light red kidney beans, drained and rinsed
1 can (15 ounces) cannellini (white) kidney beans, drained and rinsed
1 can (15 ounces) corn, drained
1 to 2 cups beef broth or water
salt and freshly ground black pepper, to taste

Instructions

Heat olive oil in a soup pot over medium heat. Add garlic, onions, carrots, and bell peppers and cook until fragrant, or just translucent. Add beef and sausage and cook until browned. Add jalapeño, masa, chili powder, paprika, cumin, oregano, cayenne, and sriracha sauce and cook for 1 to 2 minutes. Add remaining ingredients and simmer for 20 to 30 minutes. Season with salt and pepper.

Yield: 

Makes 10 to 12 servings.

Credit: 

James Magueflor, Palmer, Alaska

Leave a Comment