midwest chili

i love chili.  i think my favorite part about chili is that it improves in taste as a leftover.  food that ages well?  yes please.  here is my take on this lovely dish.

1/4 lb lean ground beef
1/4 lb italian sausage
one large onion
one jalapeño (seeded if you want less spicy)
1 green pepper diced
four cloves garlic minced
1 can original rotel
1 can diced tomatoes
1 can red kidney beans (rinsed and drained)
1 can chili beans
1-2 cups sweet corn (or 1 can)
1 20 oz can tomato juice
2-3 tbsp chili powder
1 tsp cayenne pepper
2 bay leaves
optional add ins: 
few tbsp of tomato paste to thicken
2 tbsp ketchup

in dutch oven or soup pot, cook ground beef and italian sausage over medium heat until brown.  next, add in onion, jalapeño, green pepper, garlic, and chili powder and cook for about 10-15 minutes.  once cooked, strain everything to get rid of the excess grease from the meat.

add the remaining ingredients into the pot and stir everything together.  let simmer over medium-low heat covered for about 30 minutes.  uncover soup and simmer on low for another 30 minutes to let the soup thicken.

my other favorite thing about chili?  the variety of garnishes you are able to add to make it even more delicious: shredded cheddar cheese, sour cream, fritos, tortilla chips, saltine crackers, oyster crackers, hot sauce, green onions…and on and on.  have fun with it!


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