What can be more American than a big pot of Chili Beans? I created this recipe for my husband who loves super meaty chili. I’ve got a couple more versions of chili beans coming, depending on what you like. Try this one out and let me know what you think. 🙂 Also, you can make this without the beans and have a meat only chili. Super delicious that way as well.
Meaty Chili Beans (v1)
Serves | 12 |
Prep time | 15 minutes |
Cook time | 6 hours |
Total time | 6 hours, 15 minutes |
By author | Dish Ditty |
Ingredients
Prepare Beans
- 2 cups Dry beans (mixture of pinto, white and/or kidney beans (whatever you have and like))
- Water (to cover and cook beans)
Cook Beef
- 1 tablespoon Garlic Olive Oil
- 1 1/2lb Beef (chuck, chopped)
- 1/2 teaspoon Garlic Salt
Cook Ground Meats
- 1lb Ground Beef (93%)
- 1lb Ground Italian Sausage (uncooked)
Saute Onions
- 1 tablespoon Garlic Olive Oil
- 1 Large Jumbo Onoin (diced)
- 1 Large Green Bell Pepper (diced)
- 3 tablespoons Garlic (minced)
- 2 teaspoons Ground Coriander
- 2 teaspoons Ground Cumin
Cook it
- 2 tablespoons Chili Powder
- 1 tablespoon Chipotle Chili Powder
- 2 tablespoons Hungarian Paprika
- 2 tablespoons Dry Cilantro Leaves
- 2 teaspoons Dry Oregano Leaves
- 2 tablespoons Unsweetened Cocoa
- 1 1/2 teaspoon Garlic Salt
- 2 cans Fire Roasted Tomates (14.5 oz)
- 1 can Diced Tomatoes with Green Chilies (14.5 oz)
- 1 1/2 cup Water
- 2 tablespoons Worcestershire Sauce
Cook it round 2
- 1 heaped tablespoon Brown Sugar
- 3oz Tomato Paste
- 12-15 Grates Fresh Nutmeg (using a microplane or grater)
Serve it!
- 1 1/2 teaspoon Garlic Salt (if needed)