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Chunky Beef Chili

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Recipe photo courtesy of Con Poulos

Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired.

Source: Everyday Food, March 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Before reheating frozen chili (on the stove, in the microwave, or in a 325-degree oven), thaw it overnight in the refrigerator, or defrost in in the microwave. It will keep in the freezer for up to two months.

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Reviews

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How would you rate this recipe?
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  • shipc1
    22 JAN, 2016
    This was a huge hit with my family but I adjusted it a tiny bit: add 1 pound of ground pork, 1/2 of chopped cilantro, 1 can of each: canneline, black and kidney beans and 2 cups of frozen corn(added with beans). Makes more for a bigger crowd and is just heartier.
    Reply
  • Mom2lingling
    16 MAR, 2014
    Interestingly the recipe does not call for ant Salt and Pepper which I added liberally to help it out. Also a bit of olive oil for browning the meat. Solid recipe, not my favorite but good.
    Reply
  • MarthaB1960
    30 SEP, 2013
    I love this recipe. The only thing I do differently is use a pint of hearty beer instead of the water.
    Reply
  • JLVeer
    19 SEP, 2010
    I began making chiki with fresh stewing beef 30 or 40 years ago. I prefer to start with dry pinto beans,home canned stewed tomatoes and fresh onions and green peppers. I do not season it to be so hot tears run down my face. I prefer to enjoy the combination of seasonings,vegetbles and meat. Hot and spicey is a macho mentallity I never I never cared for. Also, sour cream NEVER goes near any Mexican food I eat.
    Reply
  • MWetzel
    5 FEB, 2008
    Everyone said it was the best chili they have ever had! One change I made was using homemade chicken stock replacing the water. Doubling this recipe made it last all Superbowl weekend long. Adding some chicken streched it for one more meal on Monday night. .
    Reply
  • mmsrjs
    28 JAN, 2008
    This "chili" is so much better than using plain ole hamburger. If you want it to look more like hamburger just ask butcher to grind up the sirloin for you, unless you have a meat grinder at home. Which is how we make all our hamburger meat.
    Reply
  • pakd
    31 DEC, 2007
    I thought the same but this is a great chili and now my family's favorite. I used stew meat/ sirloin tips which wasn't expensive ---seasonings were authentic.
    Reply
  • Spuddie
    27 DEC, 2007
    Chili with sirloin beef and Italian sausage
    Reply

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