Thursday, September 12, 2013

The Farm Is All Here

Last night I made chili for dinner (even though it was 80-something degrees outside).  It was so good. I wanted to use my growing stash of leftovers as well as few new ingredients.  This recipe made about 6quarts of chili.  There was only about 1 1/2 cups left (just perfect for husbands lunch) - not to worry we shared our meal with friends.

Chili (Best Ever)

2 pounds ground beef
1/2 pound ground pork sausage
1/2 pound bacon (shhh...I used turkey bacon)
1 large onion, diced
3 cups beef broth
1 large can kidney beans, rinsed and drained
3 cans diced tomatoes
1 can garbanzo beans, rinsed and drained
2 small cans diced green chilies
1 pkg chili seasoning mix (I used 1 of these)
2 T chili powder
2 T cumin powder
1/2 -1 cup leftover cooked rice
1 3/4 cup leftover calico beans
1 T minced garlic
1 1/2 cups leftover marinara sauce (this even had some mushed up meatballs in it

Cook and crumble bacon (set aside) in a large soup pot (save drippings). Brown and crumble ground beef and sausage with onion in this pot; until cooked throughly. Rinse and drain.  Return all meats (bacon, sausage and beef) to pot.  Add chili seasoning mix and broth.  Simmer until very aromatic.  Stir in remaining ingredients.  Simmer for 1 1/2 hours.  Serve with sour cream, tortilla chips and cheese.

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