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Wednesday, September 23, 2009

Grand West Chili

My husband is a great cook.  In fact, when we got married, he was a better cook than I.  Since I made less of a mess when cooking though and had more time, I got the job. :) (and in my defense, I've gotten pretty decent at cooking in the past 20 some odd years! lol)  Dave does a lot of dutch oven cooking.  This recipe was invented specifically for that, but I do it in the oven or on the stovetop all the time.  You almost can't compare it to regular chili, this dish is loaded with beef, sausage & beans.  I'm drooling just thinking about it.

When you're ready for a hearty meal that'll warm you from the inside out, give Grand West Chili a try!

Grand West Chili

If you've got a cast iron dutch oven (Dave uses a 12" deep) especially one with a flat bottom, it'll work great in your oven.  Otherwise, use a nice sized pot on the stove top.  We're talking a 6 quart pot or so. (I haven't tried this in my  roaster oven, but I think it would work in a smaller one.)

2 1/2 - 3 lbs. round steak, diced
2 lbs Italian sausage
2 large onion, chunked
1 small green pepper, chopped
½ tsp. salt
4 tsp. chili powder
½ tsp. cayenne
½ tsp. oregano
¼ tsp. red pepper flakes (optional)
1 T. beef soup base (or 3 beef bouillon cubes)
½ tsp. cumin
¼ tsp garlic powder
¼ C. Inferno Sauce or hot salsa
2 cans diced tomatoes (may need 3)
1 can diced green chili’s
2 -3 cans kidney beans, drained

Brown meat and sausage in oil.  Cook on low heat well covered for a few hours until meat is tender. (he doesn't have this in the ingredients, but he usually sprinkles a few T. of worchestershire sauce and a T. of beef boullion on the meat before cooking it a few hours - and add a little liquid if necessary, you want this to get nice & tender.) Add onion, green pepper, seasonings, chili's and tomatoes.  Let simmer for 30 minutes or until onion is nice & tender.  Add beans and heat through.   Serve with Sour Cream and shredded cheese.

Joy's Notes not already mentioned above:  if you like a hotter chili, add another can of chili's or some tobasco.  I often leave out the red pepper flakes because we're serving younger children who don't like it as warm. This will cook and then hold for quite a while if necessary.  Instead of round steak, we also look for an inexpensive roast or stew meat & cube that instead.  Enjoy!

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