In
case you can’t tell at first glance, this is a HUGE recipe. I make the
full batch and then freeze it in large and small containers for full
family meals and for individual lunches. This is even better the next
day, so
I often make it ahead of time and then warm it the day I want to serve
it. This recipe could easily be reduced to make less chili. I really
enjoy having it in my freezer whenever possible though, so I rarely make
a smaller batch. I figure if I am going to let it simmer most of
the day, I might as well get several meals out of it.
Spicy Five Bean Chili with Steak and Sausage
Yield: 18-36 servings, depending on size (recipe will fill an 8 quart pot)
1.5
lb flank steak (or whatever beef is on sale), cut into steaks and then
grilled, broiled or cooked to your liking – I usually season mine with
salt, pepper and garlic on each side as it is cooking
1 lb hot sausage, cooked and crumbled
3 (14oz) cans ranch style beans
3 cups pre-cooked black beans, or 2 cans
3 cups pre-cooked great northern beans, or 2 cans
3 cups pre-cooked pinto beans, or 2 cans
3 cups pre-cooked light red kidney beans, or 2 cans
1 (15oz) can tomato sauce
2 (14oz) cans petite diced tomatoes
2 (10oz) cans diced tomatoes with green chili
1 cup of roasted, peeled and chopped green chili or equal amount of frozen or canned green chili
1 onion, chopped small
1 red bell pepper, chopped small
1 green bell pepper, chopped small
4 tablespoons taco seasoning, I keep this mixture on hand at all times
Cook
your meats as shown above and add them to a very big pot. Add all the
other ingredients listed and stir to combine. Bring to a simmer over
medium high heat, stirring occasionally and then reduce heat to low.
Simmer (actually, mine doesn’t quite simmer, but I like it best that way
on low heat) all day or at least 4-6 hours. I stir mine every couple
of hours and try to resist the urge to eat it all day long. Serve topped with cheese and sour cream for the perfect fall meal. Enjoy!
CROCKPOT: This works very nicely in the crockpot as well. Just put everything together as listed above and let it cook on low all day. If you are cooking this in a crockpot, definitely reduce the recipe by at least half to make less chili.
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
CROCKPOT: This works very nicely in the crockpot as well. Just put everything together as listed above and let it cook on low all day. If you are cooking this in a crockpot, definitely reduce the recipe by at least half to make less chili.
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
Click here to return to Barefeet In The Kitchen