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My Best Chili

Rachel Conners
  • 130 minutes
  • Serves 8

INGREDIENTS

2 lb

ground beef (I used leaner beef with 5% fat)

1 lb

bulk Italian sausage (mild, casings removed)

1/2 lb

bacon

2 15 ounce cans

kidney beans, drained

1 15 ounce can

pinto beans, drained

1 15 ounce can

black beans, drained

2 28 ounce cans

diced tomatoes with juice

1 6 ounce can

tomato paste

1

large yellow onion (chopped)

1

red bell pepper (seeded and chopped)

2 cups

beef stock (see Notes)

3 tbsp

chili powder

1 tbsp

Worcestershire sauce (make sure to find gluten-free if necessary, or leave it out)

1 tbsp

minced garlic

1 tbsp

dried oregano

2 tsp

ground cumin

1 tsp

dried basil

1 tsp

salt

1 tsp

ground black pepper

1 tsp

paprika

3 people Recommend This Recipe