1 pound ground round
1 pound pork sausage
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can green chiles
1 (16 ounce) can dark red kidney beans, drained
1/2 teaspoon chili powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cilantro
In a dutch oven, brown ground round, sausage, onions, and bell peppers; drain. Add tomato sauce, diced tomatoes, Rotel tomatoes, green chiles, and kidney beans; mix well. Stir in chili powder, pepper, salt, garlic powder, mustard, cumin, and cilantro. Cover, turn the heat low, and simmer for at least one hour, stirring occasionally.
Start by browning the ground round and pork sausage with the onions and the red and green bell peppers, then drain.
I like to assemble all the spices together and add them all at once.
Give everything a good stir to mix together well.
Put the lid on the dutch oven and simmer on low for at least one hour, stirring occasionally.
This recipe can also be made in a crockpot by combining all ingredients after browning the ground beef, sausage, onions, and peppers.
After it simmers and blends those delicious flavors, serve it up.
Top with shredded cheddar or sour cream, if desired, and serve with some Cheesy Cocktail Muffins for a great meal.
You can vote for Savage Chili every time you visit the Texas Star Chili Cook Off and click on Savage Chili.