Category: Main Dishes

Maple Mustard Pork Burgers

License to Grill is one of my all-time favorite TV cooking shows. Aired by Food Network Canada, the show, hosted by Chef Rob Rainford, always contained the best outdoor cooking recipes. Although the show no longer airs, you can find a lot of recipes (like this one for maple mustard pork burgers) from the show at the License to Grill blog. I really miss that show, it was one of the best cooking shows to ever be broadcasted. I think a lot of TV chefs could learn from it.

Maple Mustard Pork Burgers

Goodbye Beef?

When I first took a bite of these wonderful maple mustard pork burgers my first thought was “oh my goodness, I may give up beef burgers”. They’re just that good. The onion and garlic in the patty adds great flavor and keeps the meat tender and moist. The glaze… well, the glaze is absolutely fantastic. It’s a combination of sweet and tangy that gets nice and crusty over a very hot grill. I will be using the glaze on other pork dishes, such as grilled tenderloin or pork sliders.

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Also try my Asian pork burgers. They’re packed with flavor!

Maple Mustard Pork Burgers
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5 from 1 vote

Maple Mustard Pork Burgers

When I first took a bite of these wonderful maple mustard burgers my first thought was “oh my goodness, I may give up beef burgers”.
Course Main
Cuisine American
Keyword burgers, maple, mustard, pork
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 473kcal
Author Based on a recipe from Chef Rob Rainford

Equipment

Ingredients

For the burgers

For the glaze

Instructions

For the burgers

  • Combine the meat, onion, garlic, salt and pepper.
  • Form into patties.
  • Fire up your grill for direct cooking.
  • Brush the burgers with the glaze and place over direct heat.
  • Sear, then flip.
  • Brush with more glaze.
  • Continue cooking and glazing, flipping one more time, until the burgers reach 155 F internal temperature and they have a nice crusty exterior.
  • Remove from grill and let rest.
  • Meanwhile, toast the buns as desired.
  • Serve burgers on buns with desired ingredients.

For the glaze

  • Whisk together all ingredients.
  • Don't be shy with the glaze when applying.

Notes

Use hot honey for a slight kick.

Nutrition

Calories: 473kcal | Carbohydrates: 34g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 656mg | Potassium: 440mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg

Nutritional values are approximate.

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Pizza Skillet Bake

This pizza skillet bake is a great dish for a quick dinner, best made in a cast iron skillet. It tastes just like a pizza, and just like a pizza, it’s open to changes. Add some chopped pepperoni if you like. Or some fresh mozzarella. Yummy! Since the ‘crust’ is on top you don’t have to worry about your toppings keeping it from baking. It’s as easy as can be!

Pizza Skillet Bake

Wow, It’s Like Having Pizza!

The biscuits on top of the pizza skillet bake fluff up all soft and creamy, just like a thick-crust pizza! This is a really fun twist on a traditional deep-dish pizza.

This skillet bake is best made in a cast iron skillet.

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Also try my skillet cornbread pizza. All the flavors of pizza in soft delicious cornbread.

Pizza Skillet Bake
Print Pin
5 from 1 vote

Pizza Skillet Bake

This pizza skillet bake is a great dish for a quick dinner, best made in a cast iron skillet. It tastes just like a pizza, and just like a pizza, it’s open to changes. 
Course Main
Cuisine American
Keyword baked, pizza, skillet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 393kcal
Author Based on a recipe from Goodness Gracious

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Crumble sausage into a large (10″) cast iron skillet and cook until just about done.
  • Add the onion, pepper and mushrooms and cook until they start to soften.
  • Remove from heat.
  • Stir in the flour.
  • Stir in the tomatoes (do not drain).
  • Cut biscuits into fourths and arrange on top of skillet.
  • Sprinkle tops of biscuits with cheese.
  • Bake 12-15 minutes or until the biscuits are crispy.

Notes

You can put the skillet under the broiler for a minute to further brown the biscuits and cheese.

Nutrition

Calories: 393kcal | Carbohydrates: 5g | Protein: 20g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 790mg | Potassium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 8mg | Calcium: 206mg | Iron: 1mg

Nutritional values are approximate.

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Fresh Pasta with Grilled Sausage and Mushrooms

I have to agree with my wife that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.

Fresh Pasta with Grilled Sausage and Mushrooms

Nicely Delicious And Still Easy

I opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.

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Also try my copycat Pizza Hut meaty marinara pasta.

Fresh Pasta with Grilled Sausage and Mushrooms
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4 from 1 vote

Fresh Pasta with Grilled Sausage and Mushrooms

This fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together.
Course Main
Cuisine American
Keyword mushroom, pasta, sausage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 523kcal
Author Based on a recipe from Fine Cooking

Equipment

Ingredients

Instructions

  • Grill the sausage until just done. Do not over-cook.
  • Remove from heat and slice.
  • Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
  • Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Cook, stirring often, until the mushrooms begin to brown.
  • Add the diced tomatoes, broth and grilled sausage.
  • Bring to a boil, then reduce to a simmer.
  • Cover and let simmer for 5 minutes.
  • Meanwhile, cook the pasta per package instructions. Drain well.
  • Add pasta to the skillet with half of the cheese.
  • Toss to combine.
  • Serve sprinkled with remaining cheese and black pepper, to taste.

Notes

You can substitute your favorite fresh sausage.

Nutrition

Calories: 523kcal | Carbohydrates: 57g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 1419mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 14mg | Calcium: 268mg | Iron: 5mg

Nutritional values are approximate.

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Marguerite’s Creole Chicken Salad

This is hands-down, by far the best chicken salad ever. It has everything you’ve ever dreamed of that should be in a chicken salad. From the ‘usual’ celery to creole mustard, to horseradish, this is nothing but delicious. I’m not usually even a fan of horseradish but it really, really works in Marguerite’s Creole chicken salad.

Marguerites Creole Chicken Salad

Grab Any Ole Chicken

I brined a few bone-in chicken breasts using my usual technique, substituting a few tablespoons of Creole seasoning for the oregano. I then roasted the chicken on my Big Easy oil-less fryer. The chicken, as always, came out perfectly tender and juicy, just right for Marguerite’s Creole chicken salad. You can of course substitute any cooked chicken you’d like. Rotisserie chicken is a definite winner here.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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This recipe comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.

Also try my chicken sauce piquante.

Marguerite's Creole Chicken Salad
Print Pin
4 from 2 votes

Marguerite’s Creole Chicken Salad

This is hands-down, by far the best chicken salad ever. It has everything you’ve ever dreamed of that should be in a chicken salad. From the ‘usual’ celery to creole mustard, to horseradish, this is nothing but delicious.
Course Main
Cuisine Cajun
Keyword chicken, Creole, salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 430kcal
Author Marguerite at Cajun Delights

Equipment

Ingredients

Instructions

  • Combine all ingredients except the bread, lettuce and tomatoes.
  • Serve salad on croissants (warmed lightly if desired) topped with lettuce and tomatoes.

Notes

Also great served on sliced bread.

Nutrition

Calories: 430kcal | Carbohydrates: 35g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 621mg | Potassium: 526mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3456IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 3mg

Nutritional values are approximate.

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Alphabet Soup

Ok, I admit it. I tried to spell “Life’s A Tomato” in my alphabet soup tonight. I gave up after I couldn’t find an “L”. Regardless, this simple soup was fun to eat. It certainly brought back childhood memories of a quick bowl of alphabet soup for a school day lunch.

Alphabet Soup

Memories in a Bowl

Who didn’t love eating this soup as a kid? Well, it’s just as good (even better) now in this homemade version. Perfect on a chilly, snowy day like today here in Indianapolis. I admit, I smiled a lot as I ate this soup. It brought back memories of being a kid at the kitchen table. Mom would open a can of soup and warm it on the stove. Good times.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my old fashioned potato soup or my hearty copycat of Olive Garden’s Italian sausage soup. For an Asian-inspired dish, try my classic hot and sour soup.

Alphabet Soup
Print Pin
5 from 1 vote

Alphabet Soup

This simple soup was fun to eat. It certainly brought back childhood memories of a quick bowl of alphabet soup for a school day lunch.
Course Main
Cuisine American
Keyword pasta, soup, vegetable
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 71kcal
Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

Instructions

  • Heat the oil in a large pot or Dutch oven over medium-high heat.
  • Add the onion, celery, carrots and Creole seasoning. Stir and cook until all of the vegetables start to soften, about 5 minutes.
  • Add the garlic, stir, and cook another minute.
  • Add the broth, water, black pepper, and the bay leaf. Stir and bring to a boil. Reduce to a simmer and let simmer, uncovered, for 35 minutes. Season with more pepper and some salt as desired.
  • Add the pasta and let simmer another 10 minutes until cooked.
  • Serve with hot fresh-baked French bread.

Notes

You can add more broth in place of the water for a richer soup.

Nutrition

Calories: 71kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 916mg | Potassium: 249mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4361IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Kung Pao Chicken and Egg-Fried Rice

Kung Pao chicken is a great thing. Grilling (I used my Weber grill) it makes it an excellent thing. We both really enjoyed how this (easy) grilled Kung Pao chicken and egg-fried rice dish came out. There’s a hint of kick from the chicken cooled by the grilled sweetness of the grilled pineapple. Served over a simple egg-fried rice, this dish hit the spot. Despite just how simple it was to put together, it’s a real winner and something we make often.

Grilled Kung Pao Chicken and Egg-Fried Rice

Let A Grill Basket Do The Work

This grilled Kung Pao chicken and egg-fried rice dish came out tastier and easier to make than I had imagined. I found the best way to cook the chicken, mushrooms and pineapple was to throw them all into a grill basket over high heat after first searing the chicken over direct heat. I am not a fan of mixing raw chicken with anything. I prefer to cook it on its own. I’m guaranteed a properly-cooked protein that way.

Cooking was easy. Cleanup was easy.

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Also try my four-pepper chicken fried rice.

Grilled Kung Pao Chicken and Egg-Fried Rice
Print Pin
4 from 1 vote

Grilled Kung Pao Chicken with Egg-Fried Rice

This grilled Kung Pao chicken and egg-fried rice dish came out tastier and easier to make than I had imagined.
Course Main
Cuisine American
Keyword chicken, fried rice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 348kcal
Author Based on a recipe from A Spicy Perspective

Equipment

Ingredients

For the Kung Pao Chicken

  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha or more
  • 2 cloves garlic minced
  • 1 ½ teaspoons ginger grated
  • 2 teaspoons sesame oil
  • 1 ½ pounds chicken breast boneless, skinless , cut into 1" cubes
  • ½ pound cremini mushrooms
  • 1 whole pineapple cut into 1″ cubes
  • green onions chopped, for garnish

For the egg-fried rice

Instructions

For the Kung Pao Chicken

  • Place the first 7 ingredients into a large resealable baggie along with the chicken.
  • Seal and toss to coat.
  • Let marinade for at least 30 minutes, turning every 15 minutes.
  • Heat grill to high.
  • Add chicken pieces and sear on both sides.
  • Place chicken in a grill basket along with mushrooms and pineapple.
  • Grill over high heat until the mushrooms are tender and the chicken is done.
  • Serve over egg-fried rice, garnished with green onions.

For the egg-fried rice

  • Heat a wok over a high heat and add 1 tablespoon of the oil.
  • Add the eggs and scramble for a few minutes, then remove to a plate.
  • Wipe any egg left from the wok and add the remaining oil.
  • Add the rice and break up and clumps.
  • Add the tomatoes and stir-fry for 3 minutes.
  • Add the eggs back to the wok.
  • Add soy sauce, sesame oil and pepper, to taste.
  • Serve garnished with green onions if desired.

Notes

Serve topped with roasted peanuts for nice crunch.

Nutrition

Calories: 348kcal | Carbohydrates: 28g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1269mg | Potassium: 727mg | Fiber: 1g | Sugar: 7g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg

Nutritional values are approximate.

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White Bean Chili

I admit, I’m a huge fan of beef chili, so when I came across this recipe for white bean chili (with chicken?!) I was a little hesitant. Would I take a big spoonful and long for a nice piece of tender chuck instead? Nope. Although not the beefy chili I’m used to, I really enjoyed this version too. It is not lacking in flavor that’s for sure!

White Bean Chili

I’m A Chicken Chili Believer Now

This white bean chili is very good. It’s herby, for sure, thanks to a sizable amount of oregano and fresh cilantro. The chicken is tender and tasty. I added a dollop of sour cream to bring a nice cool contrast.

I like to use my good ole trusty Dutch oven to make this chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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This awesome white bean chili gets even better the next day. So does my spicy white chicken chili.

White Bean Chili
Print Pin
4 from 1 vote

White Bean Chili

This chili is very good. It’s herby, for sure, thanks to a sizable amount of oregano and fresh cilantro. The chicken is tender and tasty. I added a dollop of sour cream to bring a nice cool contrast.
Course Main
Cuisine American
Keyword beans, chili
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 10
Calories 298kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Soak beans in water for 2 hours. Rinse and drain well.
  • Place beans in a large pot or Dutch oven and add chicken stock. Bring to a boil.
  • Meanwhile, in a saucepan over medium high heat, melt the butter.
  • Add the onion and saute for 3 minutes.
  • Add the garlic and chiles and saute for another 2 minutes.
  • Add onion mixture to beans, along with remaining ingredients except for the sour cream.
  • Reduce heat to medium and let simmer for 1 1/2 hours, stirring occasionally. If the mixture gets too thin add a little bit more stock (or water).
  • Serve topped with sour cream and cilantro.

Notes

Serve with a little warmed cornbread.

Nutrition

Calories: 298kcal | Carbohydrates: 34g | Protein: 23g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 230mg | Potassium: 873mg | Fiber: 12g | Sugar: 4g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 4mg

Nutritional values are approximate.

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Cajun Chicken Pasta

I’m pretty selective when it comes to which food-related shows I’ll watch on TV.  I prefer the ones where the host isn’t over-the-top and the focus is on the food. Ree Drummond’s The Pioneer Woman is just one of the shows that I do watch. I got this recipe for Cajun chicken pasta from the program.

Cajun Chicken Pasta

Great Flavor. Nice Kick.

I often end up making versions of the recipes Ree presents, and they have always come out fantastic. Like this dish. This Cajun chicken pasta has a nice spicy kick, just like I like it. I’m going to make this again, but substitute blackened chicken instead. That wouldn’t be too different but just different enough.

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Also try my spicy sausage pasta.

Cajun Chicken Pasta
Print Pin
5 from 1 vote

Cajun Chicken Pasta

This Cajun chicken pasta has a nice spicy kick, just like I like it
Course Main
Cuisine Cajun
Keyword Cajun, chicken, pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 1972kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

  • 1 pound fettuccine pasta
  • 3 teaspoons Cajun seasoning divided
  • 3 chicken breast boneless, skinless, cubed
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ large red onion diced
  • 4 Roma tomatoes seeded, diced
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • Pinch cayenne pepper
  • Pinch ground black pepper
  • 2 tablespoons fresh parsley chopped

Instructions

  • Cook pasta per package instructions. Drain.
  • Place the chicken into a bowl. Sprinkle with 1 1/2 teaspoons of the Cajun spice mix and toss to coat.
  • Heat a large skillet or pot over high heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Once hot, add the chicken. Without stirring, let brown slightly on one side. Toss and brown the other side. Remove to a plate or large bowl.
  • Add the remaining butter and oil and heat.
  • Add peppers and onions and cook 2-3 minutes. Add the garlic and remaining Cajun spice mixture. Stir and cook another minute.
  • Add tomatoes and cook for 1 more minute. Remove all vegetables to a plate or bowl (you can use the same one you used for the chicken).
  • Add the chicken broth to the pan, and cook over high heat, stirring for 5 minutes to reduce.
  • Reduce heat to medium low and slowly stir in the cream.
  • Add in the cayenne pepper, black pepper and salt, to taste. Don’t be shy with the cayenne, you want the sauce to have some kick!
  • Let cook, simmering, for 5 minutes or until the sauce starts to thicken.
  • Add the chicken and vegetables back to the pan. Stir.
  • Finally, stir in the pasta, mix well, and heat through.
  • Serve garnished with chopped parsley.

Notes

A small can of diced tomatoes can be substituted for the fresh tomatoes. Just drain well first.

Nutrition

Calories: 1972kcal | Carbohydrates: 64g | Protein: 258g | Fat: 69g | Saturated Fat: 28g | Cholesterol: 773mg | Sodium: 904mg | Potassium: 4612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 8mg

Nutritional values are approximate.

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Deluxe Onion Burgers

I served these fantastic deluxe onion burgers three different ways over three nights. Two were on buns, and one was bun-less. All three versions were absolutely fantastic. The patties have a nice kick to them, thanks to the spicy V8 juice and some sassy Russ & Franks BBQ sauce (substitute your favorite if you can’t find Russ & Franks). The onion soup mix gives them an almost meatloaf like flavor.

My first take on these burgers was topped with Swiss cheese, BBQ sauce, and sautéed mushrooms. Man was this ever one tasty burger. Nice and messy, too. Like I like them!

Deluxe Onion Burgers

Then, I served them topped with BBQ sauce, Swiss and French fried onions.

Deluxe Onion Burgers

Here’s the bun-less take of my deluxe onion burgers! Great comfort food!

Deluxe Onion Burgers

Nice ‘N Spicy

Because of the V8 juice you can use fairly lean ground beef in these burgers without fear of them drying out. If you use spicy V8 you’ll get a wonderful kick to them too! If you don’t like the kick, just go with regular V8 and you’ll still have a wonderful dish!

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Also try my Oklahoma onion smash burgers.

Onion Burgers Version 2.0
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4 from 1 vote

Deluxe Onion Burgers

I served these fantastic onion burgers 3 different ways over 3 nights.
Course Main
Cuisine American
Keyword burgers, onion
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6
Calories 531kcal
Author Mike

Equipment

Ingredients

For the burgers

For serving

Instructions

  • Make the patties by combining all of the burger ingredients and then forming into 6 patties. Do not overwork the meat or it will fall apart.
  • Refrigerate patties for at least 30 minutes.
  • Grill burgers until done, but do not play with them on the grill. The more you move them around, the better the chances they’ll fall apart. Be gentle!
  • Serve as desired on buns or bunless, with your favorite toppings.

Notes

I like these open-faced with brown gravy over the tops!

Nutrition

Calories: 531kcal | Carbohydrates: 28g | Protein: 31g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 909mg | Potassium: 603mg | Fiber: 1g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 5mg

Nutritional values are approximate.

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Deluxe Beef and Italian Sausage Chili

I’m not a big believer in the “rules” around how chili should be made. Some folks say it can’t have beans, some say it can’t have Italian sausage, and that’s fine… and maybe this isn’t a “real” chili, but it’s dang good. I’d sit down with a bowl of this deluxe beef and Italian sausage chili any time, any where. It has a bit of kick, and fantastic layers of flavor.

Deluxe Beef and Italian Sausage Chili

A Great Chili With Great Flavor

Also try other version of this great chili. It’s just as great, just a little different. You can’t have too many variations on beef and Italian sausage chili, if you ask me. If you prefer a bean-only chili, my white bean chili is the way to go.

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Inspired by a recipe from Barbecue Lovers.

Beef and Italian Sausage Chili Version 2.0
Print Pin
5 from 1 vote

Deluxe Beef and Italian Sausage Chili

I’d sit down with a bowl of this beef and Italian sausage chili any time, any where. It has a bit of kick, and fantastic layers of flavor.
Course Main
Cuisine Southwestern
Keyword beef, chili, Italian, sausage
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 649kcal
Author Based on a recipe from Barbecue Lovers

Equipment

Ingredients

For garnish

  • ½ cup Extra sharp cheddar cheese shredded
  • 2 green onion sliced
  • ½ cup sour cream

Instructions

  • Cook the bacon in a large skillet until just starting to crisp.
  • Remove to a paper towel-lined plate.
  • Remove all but one tablespoon of the bacon fat.
  • Crumble the beef and sausage into the skillet and brown.
  • Drain off most of the resulting grease.
  • Stir in the chili seasoning, cumin, garlic salt, and black pepper.
  • Reduce heat to low.
  • In a large Dutch oven, place the onion, bell peppers, carrots, celery and garlic.
  • Add in the tomatoes, vegetable juice, broth, steak sauce and red pepper flakes.
  • Bring to a boil then reduce the heat a simmer and continue simmering until the vegetables are tender.
  • The carrots will take the longest to cook.
  • Add the cooked meat, beans and cilantro to the Dutch oven and stir.
  • Crumble the bacon and add to the pot.
  • Simmer for another 30 minutes.
  • Add more salt and pepper, to taste.
  • Serve with garnishes, if desired.

Notes

Serve with cornbread.

Nutrition

Calories: 649kcal | Carbohydrates: 9g | Protein: 18g | Fat: 60g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 709mg | Potassium: 535mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4649IU | Vitamin C: 47mg | Calcium: 141mg | Iron: 3mg

Nutritional values are approximate.

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