This mild chili recipe gets its flavor from ground sausage, chunky tomatoes, and kidney beans.
Ingredients
- 1 pound ground beef
- 1 pound ground sausage
- 1 yellow onion , chopped
- 2 cans stewed tomatoes , 14.5 ounce
- 1 can tomato sauce , 15 ounce
- 1 can light red kidney beans , 15 ounce
- 1 can dark red kidney beans , 15 ounce
- 1 jar mild salsa , 8 ounce
- 0.25 cups chili seasoning mix
- 0.5 teaspoons garlic powder
Instructions
-
1
Heat a large skillet over medium-high heat. Add beef, sausage, and onion; cook and stir until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
-
2
Stir in stewed tomatoes, tomato sauce, kidney beans, salsa, chili seasoning mix, and garlic powder. Bring to a boil, then reduce the heat to medium-low and simmer until flavors meld, 1 1/2 to 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Sloppy Joes for a Crowd
This is a simple and easy recipe for making Sloppy Joes for 24 or more people. Yes, I know, what kind of good Sloppy Joe recipe uses Manwich? In this case it's used as a base (like ketchup) to make a really tasty dish. I used the best ideas of several Sloppy Joe recipes on the Allrecipes website, added my own twist, and expanded it for a crowd.
Easy Mexican Pork Burritos
We love these pork burritos! I tweaked my Aunt Pennie's original recipe, and now I always make this when friends come over for dinner. I can usually get about 20 to 24 burritos from one batch of filling. Serve them with lettuce, tomatoes, green onions, sour cream, salsa, avocados, black olives, and more Cheddar cheese.
72-Hour Sous Vide Short Ribs
Sous vide cooking works its magic on many foods but yields some of the most dramatic results on short ribs. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat extremely tender, it's also usually well done. But thanks to our sous vide wizardry, we're able to maintain a perfectly pink medium-rare and fork-tender meat. After tasting these short ribs, I may never cook any type of ribs the same way again. This summer, I plan to lightly smoke a rack of spare ribs, then cook them sous vide for a few days before finishing them back on the grill. I expect pretty incredible results.