Ingredients:
1 large yellow onion
1 red, 1 yellow, 1 green bell pepper (3 total)
1 lb. ground beef (I use 90/10)
1 lb. Mild or Hot/Spicy Italian sausages
3 cups reduced sodium chicken broth
4 oz can of diced jalapenos (I use half of the can, but if you want less spice use less or none)
6 oz can of tomato paste
28 oz can of Cento San Marzano peeled tomatoes chopped
8 oz of frozen corn
15.5 oz can chili beans in sauce
15.5 oz can of reduced sodium cannelloni beans (White kidney beans)
15.5 oz can of reduced sodium pinto beans
2 TBSP chili powder
1 TBSP onion powder
1 TBSP garlic salt
1 TBSP black pepper
1 TBSP paprika
1 TSP oregano
1 TSP salt
1 TSP garlic powder
3-4 dashes of Worcestershire sauce
Cooking Instructions:
1. Dice onion
2. Dice red, yellow and green bell peppers
3. Using a large pan, sauté on medium heat onions and peppers with a little olive oil for about 5-7 minutes until they appear clear. Then move to the side of the pan.
4. Add the 1 lb. of Italian sausage and 1 lb. of ground beef to pan breaking it up and cook meat until light brown. (Don’t worry about cooking too much because meat will cook later as well)
5. Add 6 oz of tomato paste and cook for 1 minute then mix.
6. Add seasonings from above and mix.
7. Add Cento chopped tomatoes with juice
8. Add all the cans of beans with juice.
9. Add half of a 4 oz. can of jalapeños.
10. Add 8-10 oz. of frozen corn and mix.
11. Add 3 cups reduced sodium chicken broth.
12. Stir together and bring to a simmer.
13. Once simmering, cover pot with a small crack to let evaporation happen, and reduce heat to low.
14. Simmer for 1.5 - 2 hours stirring every 15 min, then serve. (I like to put shredded cheese on mine)
Cook Time: 120 mins