Monday, September 26, 2011

Savage Chili

When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because I have not found one that beats it. This recipe has been adapted from the cookbook Winning Recipes for Tailgating, a cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament that my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself.







Savage Chili
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.


Miz Helen’s Country Cottage




8 comments:

  1. Hi Anita,
    This is a Savage Chili, and I just love the green chili's that will give it a great flavor. I love cookbooks like that sometimes they have the very best recipes. I am so excited that you entered The Texas Star Chili Cook Off 2011. Thank you so much for your entry and good luck with the Cook Off!
    Miz Helen

    ReplyDelete
  2. I love having pork and beef in my chili too. This sounds fantastic. Thanks for also sharing this on Hunk of Meat Monday.

    ReplyDelete
  3. This sounds wonderful, Anita! I love the idea of sausage & beef. I love chili WITH beans. You know, here in Texas, that's not always the case. However, growing up in PA & OH, I always had beans in my chili.

    ReplyDelete
  4. Hi,

    I read your recipe for Savage chili. is that seasoned pork sausage? It sounds delicious.

    ReplyDelete
  5. Yes, I get just a 1 pound roll of something like Jimmy Dean sausage. You can get the HOT kind or the REGULAR, just depends on how you like it. We have enjoyed this recipe for a long time.

    ReplyDelete
  6. Congratulations on your winning recipe in the 2011 Chili Cook Off, Anita!!

    ReplyDelete
  7. Hey Anita, your chili looks really good.....

    ReplyDelete