Cowboy and Ranch Recipes

Six Shooter Chili

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Yield: approximately 12 servings

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork sausage
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 large bell pepper, cut into 3/4 inch chunks
  • 1 pound smoked sausage, cut into 3/4 inch chunks
  • 1 tablespoon ground oregano
  • 3 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons celery seed
  • 2 cans diced tomatoes, undrained
  • 2 cans red kidney beans, drained (reserve liquid)
  • 1/3 cup yellow cornmeal
  • 12 ounces shredded mozzarella or Cheddar cheese, for garnish

Instructions

  1. Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat.
  2. Add bell pepper and smoked sausage chunks. Continue cooking for 5 to 10 minutes, then reduce heat to low and drain fat.
  3. Blend in spices and tomatoes. Simmer for 5 to 10 minutes.
  4. Stir in kidney beans.
  5. In a bowl, blend a little reserved bean liquid with cornmeal to consistency of pancake batter. Mix with chili and simmer for 10 to 15 minutes, stirring occasionally.
  6. Spoon into serving bowls and top generously with shredded cheese.

Nutrition

Per serving: 530 calories; 30g protein; 32g carbohydrates; 10g fiber; 90mg cholesterol; 1650mg sodium



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