Chili Ala Capt. James Mcdonnell
Chili Ala Capt. James Mcdonnell recipe
Yield
12 servingsPrep
10 minCook
1½ hrsReady
1¾ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
mild |
|
| 1 | pound |
beef chuck
ground |
|
| 1 | each |
yellow onion
large, diced |
|
| 2 | each | garlic cloves |
|
| 1 ½ | tablespoons | chili powder |
|
| 6 | ounces | tomato paste |
|
| 1 ½ | cups | water |
|
| 1 | tablespoon | instant coffee |
|
| 1 | tablespoon | sugar |
|
| 1 | tablespoon | paprika |
|
| 1 | tablespoon | oregano |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | black pepper |
|
| 1 | teaspoon | cumin |
|
| 1 | cup |
red kidney beans
dark, drained |
|
| 1 | cup | refried beans |
|
Trans-fat Free, High Fiber
Directions
Brown sausage, ground meat, onion, and garlic in a pot.
Add remaining ingredients except beans, bring to a boil, cover, and simmer 1¼ hours.
After cooking time is up, add the beans and stir.
Top with grated Monterey Jack cheese and finely chopped scallions if desired.
Note: Canned or frozen corn can be always added.
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