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Winter doesn’t seem to want to let go this year. That calls for chili. Or even better, this He-Man chili. This isn’t just your usual chili either. It has amazing flavor. There’s absolutely nothing boring about it. The broth is super-great. I find myself saving it for last so I can savor it the most. Not that the meaty part isn’t total greatness. But, oh, the broth! It has absorbed all the wonderful flavors of the chili. Each spoonful is amazing.
I’ve become a big fan of using Italian sausage in my chili. It really adds great flavor and a different texture than beef. It’s just one of the ingredients that really make this He-Man chili something special and something different.
I kinda like to keep the meats in my chilis a little chunky. Not big huge bites, no. I don’t want the texture of the meat to get lost in the rest of the ingredients, I want to notice it. Specially the Italian sausage with all of its great flavors.
Also try my old fashioned two-meat chili.
He-Man Chili
Ingredients
- 6 slices bacon thick-cut
- 1 pound hot Italian sausage
- 1 pound ground beef
- 1 large white onion chopped
- 1 large green bell pepper chopped
- 1 jalapeno minced
- 4 cloves garlic minced
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 3 tablespoons chili powder
- 2 28 ounce diced tomatoes
- ¼ cup Worcestershire sauce
- 2 cups beef broth
- Creole seasoning
Suggested toppings
- Tortilla strips such as Mrs. Cubbisons brand
- cheddar shredded
- Green onions sliced
- Sour cream
Instructions
- Heat a large Dutch oven or pot.
- Add the bacon and cook until crispy,
- Remove to a large paper towel-lined plate.
- Remove all but 2 tablespoons of the bacon drippings.
- Crumble in the sausage and cook until done.
- Remove to the plate with the bacon.
- Crumble in the beef and cook until done.
- Remove to the plate with the bacon and sausage.
- Remove all but 1 tablespoon of the drippings and add the onion, bell pepper, and jalapeno and cook until just softened.
- Add the garlic and cook for another minute.
- Stir in the dry mustard, celery seed and chili powder.
- Reduce heat and simmer for 10 minutes.
- Add the tomatoes, Worcestershire sauce and broth.
- Bring to a boil then reduce heat to a simmer.
- Add Creole seasoning to taste.
- Simmer 1 to 1 1/2 hours stirring every 30 minutes.
- Serve with desired toppings.
Notes
Nutrition
Nutritional values are approximate.
