Spicy Three Bean Chili
3 tablespoons of vegetable oil
1 tablespoon of sugar
1 large yellow onion, coarsely chopped
2 green peppers, seeded & coarsely chopped
1 cup of chopped green onions
2 cups of chopped celery
1 1/2 tablespoon of fresh garlic (chopped fine) about 3 cloves
5 whole jalapeno peppers
4 tablespoons of chili powder
2 tablespoons of cumin seed
1 pound of ground sirloin
1 pound of hot pork sausage
1 1/2 pound of lean sirloin steak (cut into 1/2" cubes)
One 6 ounce can of Italian style tomato paste
Three 16 ounce cans of Mexican style stewed tomatoes
1 can each (16 oz.) jalapeno style pork & beans
One 16 ounce can of pinto beans
One 16 ounce can of kidney beans
1 (10 3/4 oz.) can beef consommé
Toppings: Chopped onion, grated
Cheddar cheese, sour cream |
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Heat 1 tablespoon oil in a 6 quart slow cooker over medium heat. Add onions, green peppers, green onions, celery, garlic and jalapeno peppers. Cook until wilted but not brown. Heat 1 tablespoon oil in frying pan over medium heat. Brown ground sirloin and pork sausage breaking up meat with wooden spoon. Drain off excess fat and add to pot. Turn up heat on frying pan, heat 1 tablespoon oil and sear steak pieces in small batches just until brown. Do not cook through. Add steak to pot and stir. Add tomatoes (undrained), tomato paste, beef consommé, chili powder, cumin seed and sugar. Stir to mix and cook at least 15 minutes or up to 1 hour, medium heat. Add beans (undrained) and continue to cook for 1 hour. Taste and adjust seasonings. Put desired toppings in small bowls. Pass toppings with chili. |
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