Best 5 3 Alarm Southwestern Sausage Beef Chili Recipes

SOUTHWESTERN THREE-MEAT CHILI

Steps:

• In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves.

EMERIL'S CHILI

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
• Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

3-ALARM SOUTHWESTERN SAUSAGE & BEEF CHILI

Steps:

• 1. First, you're going to need a large pot or a stock pot, and a frying pan for this recipe.
• 2. Brown the sausage and the beef in the frying pan, either together or separately, making sure it isn't clumping up by chopping it finely with spatula. I also have used a fork and knife to cut it up while cooking to make it finer. Don't overcook meat, just brown it so there is no pink color. It's still going to cook more in the chili.
• 3. Add 4 cans of tomatoes to the large pot, and add meat and all other ingredients. BE SURE to DRAIN the BEANS and CORN or it will be too watery. Cook for 3 hours (no good chili is cooked quickly - it has to simmer on a low heat for AT LEAST 3 hours if not more.) This way all of the ingredients get a chance to mesh together and create the delicious taste.
• 4. The red pepper flakes are listed as optional - this is a very spicy chili if you use the red pepper flakes - but my child still ate it so it must be pretty good. I like spicy so it didn't bother me. I do recommend the flakes but you may want to scale down on them if you have a "finicky" eater. Enjoy!
• 5. The multi-grain tortilla chips are to eat with the chili. My child likes to scoop it up with the chips. It's also a nice way to balance out the spicy flavor, the chips soften it up a bit. And, they are healthy!

3 MEAT, 3 BEAN, 3 CHILI CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

SPICY CHILI

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.