There are very few dishes I make that didn’t come from my dad or a reputable internet recipe site with slight alterations. This is one of the few and it is my very own chili recipe. This was the first time I set about creating my own recipe – the research and thought that went into it seems a little silly now. It’s just chili. How can you screw up chili? But after countless potlucks, parties, and tailgates, I am proud to call this my chili.
My favorite thing to do is make a large batch on a Sunday, let it simmer all day, and once dinner is over, portion it out and freeze so that I have a quick lunch or dinner when cooking something seems too much work. It’s best with cornbread, broccoli, a dollop of sour cream and a little cheese on top.
Usually Sometimes I put a lot of cheese on top 🙂
Sarah’s Steakhouse Chili
- 20-24 oz of Strained Tomatoes
- 1 Can (10 3/4 oz) black beans
- 1 Can (10 3/4 oz) baked beans
- 1/2 Cup Beef Stock
- 1 LB Stewing Beef (bite size pieces)
- 1 LB Ground Beef
- 1 oz Dark chocolate (roughly cut)
- 1/2 lb bacon
- 6-8 Cloves of Garlic, Crushed
- 4 TBS Chili powder
- 1/3 Cup Worcestershire sauce
- ¼ Cup brown sugar
- 2 TBS Hot Sauce
- 2 Medium Onions
- 1 Large Green Pepper
- 1 Large Red Pepper
- In a large Crock Pot combine Tomato Sauce, baked beans, brown sugar, Worcestershire sauce, hot sauce, chocolate, and 3 TBS chili powder. Cover and set to cook on low.
- Rinse Black Beans thoroughly, add to Crock Pot.
- Cook Bacon until mostly crisp, chop, and add to Crock Pot. Reserve drippings.
- Brown ground beef in small amount of bacon grease. Add 1 TBS Chili Powder and 1/4 cup beef stock. Cook until liquid is completely gone. Add to Crock Pot.
- Brown stewing beef in small amount of bacon grease. Add 1 TBS Chili Powder and 1/4 cup beef stock. Cook until liquid is completely gone. Add to Crock Pot.
- Dice one onion and crush garlic, add to pan with small amount of bacon grease. Cook on low until onions are translucent and garlic is fragrant. Add to the Crock Pot.
- Dice remaining vegetables, place in fridge, covered. Add to Crock Pot one hour before you plan to serve Chili.
Serve with sour cream, shredded cheddar, fritos, avocado, cornbread, or even just plain on it’s own is good 🙂
I’m linking this excellent fall/winter recipe up here