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Time to make the best meat chili recipe! Today it’s for dinner but this one is going on the Super Bowl menu in a few weeks. Toppings bar is growing quickly.
Scale
Ingredients
The Meats
- 1 lb. ground beef (80% fat/20% lean)
- 1.35 lbs meatloaf mix (ground beef, pork and veal)
- 6 to 8 slices center cut bacon (pick the leanest strips you can find or cut off any fat)
- 2 Johnsonville® Fresh Polish Kielbasa sausage, cut into 1/2 inch pieces (optional)
- 1 large yellow onion, diced
- As much minced garlic as your taste buds allow
- 2 (15.5 oz) cans of Bush’s® Chili Magic Chili Starter (traditional mild), not drained
- 1 (14.5 oz.) can of Muir Glen® organic fire roasted crushed tomatoes, not drained
- Season to taste with Morton’s® Sea Salt Cracked Peppercorn and Herbs or any seasoned sea salt
Instructions
- On low heat, brown the sausage pieces unti golden brown. Add bacon pieces and brown along with the sausage.
- Remove from the pan and place on paper towel.
- Leave a couple tablespoons of fat in the pan. Add diced onions and brown over medium heat until they take on a bit of color.
- Top the onions with the the crumbled ground meats.
- When they start sizzling (after about 5 minutes), stir to combine the meats and continue cooking until the ground meat is no longer pink.
- Add the sausage and bacon bits. Stir to combine. Season to taste.
- At this point, you can transfer the meats to a slow cooker.
- Add the 2 cans of chili starter and the fire roasted tomatoes.
- Stir to combine well.
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Crock Pot Version
- Plug in the crock pot before game time. Set to LOW for a couple hours. You are in effect simmering the ingredients to develop flavor. No need to turn the beans to mush. Keep on warm setting until it is all gone! 🙂
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Stove Top Version
- On the stove top, simmer over low heat for about 30 minutes. Dinner is done and the chili disappears just as quickly!
Keywords: beef, chili, crock pot, meat lovers
