2 pounds ground beef
1 pound hot Italian sausage
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 cup chopped celery
2 tablespoons minced garlic
1 tablespoon minced jalapeno
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon cayenne pepper
4 cups beef stock
3 cups diced fresh tomatoes
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
2 cups diced zucchini
2 cups diced yellow squash
1 1/2 cups cooked dark red kidney beans
1 1/2 cups cooked black beans
Salt and pepper to taste


1. In a large dutch oven over medium heat, cook ground beef and sausage until browned, about 10 minutes, drain off grease and add onion, pepper, celery, garlic, and jalapeno. Cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
2. Add dry spices to pot, cook until fragrant, about 3 minutes. Add beef stock, fresh tomatoes,tomato sauce and tomato paste. Simmer chili on low heat for 1 hour, stirring frequently.
3. Add zucchini, squash and beans, simmer 20 minutes longer. Season with salt and pepper and serve.

Feel free to use canned beans in this chili. Drain and rinse before adding. Serve the chili over rice and garnish with a dollop of sour cream.

Chunky Chili
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