It’s cold outside. Hot chili sounded real good, but I wanted to try something a little different, so I decided on this Southwest Chili Recipe. I have found in the past; the best chili; is chili, that can simmer for at least a couple of hours. I didn’t have the time to prepare that type of chili recipe.
This Southwest Chili Recipe is a simple and quick recipe. One of the ingredients that caught my attention was the cinnamon. I wasn’t sure how this would mix in, but it turned out pretty good. The breakfast sausage in this recipe is probably the biggest variable because the taste will change with the sausage maker.
I have prepared recipes before that tasted really well with the first bite, but the more I ate, the less I liked it. This Southwest Chili Recipe was just the opposite. When I first tried it I thought it was pretty good; but the more I ate the better it tasted. I thought it was just me, but it was the same for my wife. So if you want to try something simply and good, give this Southwest Chili Recipe a try, and enjoy.
1 pound ground beef
1/2 bulk breakfast sausage
1 medium onion (chopped)
1 small green pepper (chopped)
2 garlic cloves (minced)
1 can whole tomatoes (28 ounces-undrained and coarsely chopped-I just broke them up a little bit while cooking)
1 can red kidney beans (16 ounces drained)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper or to taste
1/8 teaspoon ground cinnamon
1 cup shredded sharp cheddar cheese
1. Using a large skillet brown the ground beef and sausage along with the onion, garlic, and green pepper, until the meat is no longer pink inside.
2. In a large kettle or Dutch oven combine the tomatoes, kidney beans, and thoroughly mix in all the seasoning.
3. Add the meat mixture to the tomato combination. Cook on medium high heat for about 30 minutes, stirring occasionally. (Should be a slow boil)
Serve hot garnished with shredded sharp cheddar
Tip: don’t omit the cheese it blends in perfectly with this recipe.