Winter doesn’t seem to want to let go this year. That calls for chili. Or even better, this He-Man chili.
I’ve become a big fan of using Italian sausage in my chili. It really adds great flavor and a different texture than beef. Also try my old fashioned two-meat chili.
- 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
- 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.
Nutritional values are approximate.