I cook chili a lot during the winter months. One of my favorite recipes is hearty midwest chili. Usually I put all of the ingredients in my crock pot in the morning, before I take my boys to the bus stop, usually around 6am. I let everything simmer all day, (the aroma in the house is mesmerizing!)and dinner is served at 6pm with cornbread muffins, yummy!
Hearty Midwest Chili
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Serves: 5 (1-cup) servings
* 1 pound hot or sweet Italian sausage
* 1 pound ground beef
* 1/2 onion, chopped
* 1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
* 1 (28 ounce) can diced tomatoes
* 1 (12 fluid ounce) bottle dark beer (we like Sam Adams)
* 2 cups water
* 1/4 cup chili powder, or to taste
* 1/4 teaspoon red pepper
* 1/4 teaspoon white pepper
* 1/4 cup white sugar
* 1/2 teaspoon ground cinnamon
* salt and black pepper to taste
* 3 tablespoons tomato paste (optional)
* 1 (15 ounce) can kidney beans, rinsed and drained (optional)
1. Cook and stir sausage in a large skillet over medium heat until browned. Drain; place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
2. In same skillet, cook and stir stew beef over medium heat until browned. Without draining, pour stew beef into the large pot.
3. Pour tomatoes, beer, and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar, and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat through.