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!