Beans are my numero uno favorite food. Seriously. I will eat them anyway at anytime. I have a friend who HATES beans. Um, excuse me, what? That just won’t do. I even contemplated whether I should continue in our friendship. How could I truly like someone who doesn’t appreciate the deliciousness that are beans?
Luckily for her, she is an outstanding friend and for the most part I can forgive her bad taste. But, every so often, I still shake my head in wonderment that their are people out there who do not like beans. I guess that just leaves more for me!
I’ve heard that their are also people out there, who don’t believe in putting beans in chili. What the heck peeps?! That’s just crazy! Please, for the love of everything in the world, put beans in your chili. Just do it. It really isn’t logical to do otherwise.
I’ve been making chili for just about 20 years and this is my ultimate final recipe, after spending years tweaking it. You can’t go wrong with this Meat Lovers Chili. The recipe makes a ton, which is perfect for serving at a party or freezing half of it for later. Or, you can do like I do, and just keep the pot in the fridge, and eat chili for three meals a day until there’s none left.
Just make sure you lay claim to the last bowl, or you may have a husband, like mine, who will dare eat the last bowl of chili in the house. Let me tell you peeps, it was a rough couple of days for that man because hell has no fury as a woman whose husband so viciously ate the last bowl of chili. Next time he dares do something so hurtful and aggressive, we’re going to find ourselves in front of a judge whose going to be awarding me all the assets in our marriage because she’ll understand the pain I had to endure. Keep your hands off the last bowl of chili, man. Plain and simple.
- 1½ pounds top sirloin
- 2 Tablespoon vegetable oil
- 2½ teaspoons sea salt
- 1 teaspoon black pepper
- 1 pound italian sausage ~ I like spicy the best!
- 2 white or yellow onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, diced
- 1 jalapeno, seeded deveined and diced finely
- 2 Tablespoons worcheshire
- 1 Tablespoon chilli powder
- 1 Tablespoon cumin
- ½ Tablespoon paprika
- 1½ teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon cayenne powder
- 2 bay leaves
- 2 beef boulion cubes
- 3 cans Red Kidney beans ~ undrained
- 2 cans Pinto Beans ~ undrained
- 28 oz can crushed tomatoes
- 14.5 oz can petite diced tomatoes
- 2 cans 15 oz tomato sauce
- 1 can tomato paste
- Cut top sirloin into ½ inch pieces.
- Season them with salt and pepper.
- In large stockpot, heat oil over medium heat.
- Brown top sirloin in heated oil. I do mine in two different batches. Remove cooked meat and put into a separate bowl.
- Add Italian sausage to stockpot.
- Cook until done. Using a spatula or wooden spoon to chop up the meat while it’s cooking. Remove, with slotted spoon, into bowl with top sirloin.
- Add onions, bell peppers, garlic and jalapenos to stock pot. Cook it in the Italian sausage oil until translucent. About 5 minutes.
- Add to onion mixture: chili powder, cumin, oregano, dried basil, beef bouillon, paprika, cayenne pepper, and Worcestershire.
- Cook for 3 minutes.
- Add meats back to stockpot.
- Add beans, crushed tomatoes, diced tomatoes, tomato sauce and tomato paste.
- Turn heat up to medium high. Bring chili to just boiling.
- Turn heat all the way down to low, cover with lid, and cook for 2 hours or until top sirloin is fork tender.
- Serve hot in a bowl with toppings! My favorite topping is crumbled up corn bread and sriracha hot sauce!