So this may have been the best batch of chili I’ve made yet. With fall around the corner, it was a well-timed treat!
- 2 tablespoons butter
- 1 yellow onion
- 1/4 purple onion
- 2 tablespoons minced garlic
- 1 cup beef broth
- 1 packet chili powder
- 28oz diced tomatoes, not drained
- 1 16oz can kidney beans, drained and rinsed
- 1 15oz can black beans, drained and rinsed
- 1 15oz can chickpeas, drained and rinsed
- 3 jalapenos, diced and deseeded (leave the seeds if you want hot chili). You can also have a couple more jalapenos on hand to add as a topping for the chili.
- 4-6 green onions, diced. White and greens included
- 1 lbs hamburger
- 1 lbs sausage
- Toppings: sour cream, cilantro, shredded cheese, jalapenos, green onions
- Sides: cornbread, garlic bread, Greek salad, Fritos
In a large frying pan, melt the butter. Saute the onion and garlic until fragrant. Add in the pound of ground hamburger and cook until mostly browned. Sprinkle half of the chili seasoning onto the hamburger. Then add in the pound of sausage, sprinkling the remaining chili seasoning onto the sausage. Cook on a low heat just until it’s barely cooked. It will continue to cook in the crock pot, so you don’t want to dry out the meat. Dump the meat, onions, garlic, and butter into a crock pot. Pour in the diced tomatoes and beans and give it a stir. I make my beef broth on the stove. So make your beef broth and pour it in. Add in the green onions and jalapenos, and cook on low until the chili starts to boil/bubble.
We love to top our chili with sour cream, pepper jack cheese, cilantro, jalapenos, and eat it with some Fritos.