How to Make Chili
This recipe starts by cooking your steak. The way you cook the steak doesn’t matter too much. You can grill, broil or cook the steaks on the stove and they will turn out just fine. I usually like to season my steak with salt, pepper and garlic on each side while it cooks.
Once the steak is done, simply add it to a large stock pot with all your other ingredients and bring the whole thing to a simmer. Let it cook at a simmer for 4-6 hours at least, or on low heat all day long.
In my experience, cooking this chili for a longer time over lower heat results in the best flavor. So even though you might be tempted to dig in after a few hours, try to resist! The longer is simmers on the stove or in the crock-pot the better it will be!
Spicy Five Bean Chili filled with steak and sausage is a family favorite all winter long.
- 1.5 lb flank steak or whatever beef is on sale, cut into steaks and then grilled, broiled or cooked to your liking – I usually season mine with salt, pepper and garlic on each side as it is cooking
- 1 lb hot sausage cooked and crumbled
- 3 14oz cans ranch style beans
- 3 cups pre-cooked black beans or 2 cans
- 3 cups pre-cooked great northern beans or 2 cans
- 3 cups pre-cooked pinto beans or 2 cans
- 3 cups pre-cooked light red kidney beans or 2 cans
- 1 15oz can tomato sauce
- 2 14oz cans petite diced tomatoes
- 2 10oz cans diced tomatoes with green chili
- 1 cup of roasted peeled and chopped green chili or equal amount of frozen or canned green chili
- 1 onion chopped small
- 1 red bell pepper chopped small
- 1 green bell pepper chopped small
- 4 tablespoons taco seasoning I keep this mixture on hand at all times
- Cook your meats as shown above and add them to a very big pot. Add all the other ingredients listed and stir to combine. Bring to a simmer over medium high heat, stirring occasionally and then reduce heat to low. Simmer (actually, mine doesn’t quite simmer, but I like it best that way on low heat) all day or at least 4-6 hours. I stir mine every couple of hours and try to resist the urge to eat it all day long. Serve topped with cheese and sour cream for the perfect fall meal. Enjoy!
- CROCKPOT: This works very nicely in the crockpot as well. Just put everything
- together as listed above and let it cook on low all day. If you are
- cooking this in a crockpot, definitely reduce the recipe by at least
- half to make less chili.
- MEAL: Let the soup cool completely before transferring to freezer safe
- containers. Soup can be reheated in the microwave or it can be thawed first and
- then reheated on the stove-top.