“This is the best chili you will ever have! It's not your ordinary chili with chopped meat! I make this and let it cook in a slow cooker. It's great for parties or cold winter nights.” - by Nina
Ingredients
Adjust Servings
Original recipe yields 6 quarts
Directions
- Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.
Nutrition
Amount Per Serving (12 total)
- Calories
- 675 cal
- 34%
- Fat
- 37 g
- 57%
- Carbs
- 37.6 g
- 12%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
jenn916
"This is a pretty awesome chili. Especially on the third straight rainy night. A little too spicy, but I just left out most of the cayenne..worked out perfectly. Even the kids liked it!!..." See more"
hollidar
"Awesome recipe. I tried it with and without the sausage, and prefer it without. I also eliminate the beans b/c it's TEXAS chili. I used 1/2 can of chicken broth instead of chicken buillon. I also ..." See morecook it in a slow cooker on low for about 8-10 hours. I also add about 8 oz more of tomato. Best chili I've ever had."
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