Paul's Fabulous Meat Lovers Chili

By á-162204

Make sure all products are high quality to ensure a fantastic and versatile chili.

Ingredients

• 2 lb ground lamb
• 2 lb ground chuck
• 1 lb ground bison
• 1 lb bulk sweet Italian sausage, ground
• 2 TBLs. Olive or vegetable oil
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 small jalapeño pepper, optional
• 8-10 cloves garlic, chopped
• 3 can dark red kidney beans (premium) 15.5 oz can
• 4 cans diced fire-roasted tomatoes, 14.5 oz cans
• 8 oz. fresh mushroom chopped or 1 8 oz can caps and stems
• 1 TBLSP. ground cumin, or to taste
• 1-2 TBLSP. "Essence of Baker" seasoning (see Baker Favorites), to taste
• 1-2 TBLSP. chili powder
• Salt & Pepper to taste (cayenne pepper if for adults only, too spicy for kids)

Details

Preparation time 60mins
Cooking time 180mins

Preparation

Step 1

In a large stock pot, non-stick preferable, (7.5 or 8.5 quart) break up sausage and bison and begin to saute. Follow with ground lamb and chuck. Break up and turn with wood spoon until heated through (no red showing), about 20-30 minutes. Make sure to season with Essence, cumin, chili powder as meat is added. Turn and break up seasoned meat.

In a large deep non-stick skillet (13" or larger), put oil to coat bottom of pan at medium heat. Cook onions, peppers, garlic and mushrooms. Heat and toss until done.

Add tomatoes to meat mixture and heat to bubbling. Add vegetables from fry pan and mix.

In a sieve or collander, drain and wash kidney beans thoroughly with cold water. Shake excess water and add to chili mixture and stir in.

If the mixture is too dry, take a 1/4 cup of ketchup and mix with 1/2 cup of water and add to chili mixture. You can also use good quality tomato juice until desired consistency is reached.

Turn down to simmer, cover, and cook for 2-3 hours. Share with family and friends! Refrigerate leftover, and it actually tastes better the next day.

Serving options: in bowl with grated cheddar cheese on top; on tortilla with cheese and chopped lettuce; as taco salad in baked shell with chopped lettuce and cheese.