Today is a Chili kind of day, husband went fishing and I’m hanging at home with the pups on a lazy Saturday, not sure when he will get back but this chili will welcome him home with a side of his favorite Cornbread.
1 lb Hamburger
1 lb Spicy Italian Sausage
6 slices of bacon
1 yellow onion
1 can pinto beans, 15 oz
1 can kidney beans, 15 oz
1 can diced tomato with juice, 15 oz
1 can rotel
1 can tomato sauce, 15 oz
1 tablespoon Chili powder
1 tablespoon minced Garlic
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
In a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
While meat is cooking, fry the Bacon in a large fry pan until crispy, then drain on paper towel, chop onion and cook until transparent in fry pan with bacon grease. When meat is cooked add crumbled bacon and cooked onion.
Add all other ingredients to stock pot with the meat and onion, and simmer on low for 2 hours or more, stirring occasionally.
After 2 hours taste and adjust spices to your liking.
Top with your favorite toppings, and a side of Cornbread.