This is my famous chili. It's had many variations over the years, but this is the one EVERYONE asks me to make for them. This can also be made in a vegetarian style, but I'm a meat lover, so this recipe has meat.
In a large pot, brown the 3 meats listed above. Tip: Do not add any sort of oil to the pot before cooking. The fat from the pork and ground beef will be enough to keep any ingredients from sticking. Chop meat to desired consistence as it cooks. Season meat with Salt, Pepper, Chili powder, Red Chili flakes, Parsley flakes, Minced garlic, Dried minced onion, and the frozen veggie blend. Stir occasionally, cooking meat to just about browned (to keep the meat tender, allow the rest of the cooking to happen after the ‘wet’ ingredients are added). Drain meat thoroughly after cooking.
Place the meat back into the pot, adding in the seasoning packets in. Stir meat around to get it coated well with the seasoning. Stir in 2 cans of chili ready tomatoes, filling one of the empty cans with water and also adding that in. Add 1 can diced tomatoes and the 2 cans of tomato sauce. Use one of those small empty cans and fill that with water, also adding it. Allow this to come to a boil, stirring occasionally. Reduce heat and simmer for 30 minutes. Add in tomato paste. This is used as a thickener so add your desired amount. Finally, add in the black beans, stirring all ingredients in well.
Continue to simmer for 1-2 hours, stirring occasionally.
Garnish with your favorite hot sauce, shredded cheese, crackers and sour cream.
Servings: 5+ (depending on how big the bowl is)
This meal cost is $10 or less and is absolutely freezable.
Recipe is courtesy of: Crystal L Taylor