Recipe: Black Canyon Beef & Sausage Chili
This flavorful chili comes together quickly, so it makes a perfect weeknight meal. It's adaptable too; try swapping ground turkey or chicken for the beef or substitute chorizo for the Italian sausage.
- 3 lbs. ground beef
- 1 lb. ground Italian sausage
- 1 small red onion, diced
- 4 tsp. dehydrated roasted granulated garlic
- 6 Tbsp. Tomato Powder
- 6 Tbsp. water
- 4 Tbsp. Black Canyon Chili Powder
- 4 Tbsp. dried parsley
- 1 each red and yellow bell pepper, diced
- 1-15.5 oz. can each white kidney, red kidney and black beans
- 1-14.5 oz. can petite diced tomatoes
- 2 cups (or more) water
- several dashes of hot sauce, optional
This recipe will work with any of your favorite chili blends. We like it with Homestead Seasoning, Lodo Red Adobo or Red Rocks Hickory Smoke Seasoning. Depending on the heat level of the blend you use, try adding 1 to 2 Tbsp. Hot Chili Powder for an additional kick.
In a large Dutch oven or similar pot, cook ground beef and sausage over medium-high heat until meat starts to brown. Add onions and garlic and saute until meat is cooked through. In a small bowl, combine tomato powder and 6 Tbsp. water to make a paste. Add paste to meat mixture, then stir in Black Canyon and parsley flakes. Cook for 2 min., stirring, until seasoning is thoroughly mixed in. Add bell peppers, beans, tomatoes and water and bring mixture to a simmer. Taste and adjust seasoning if necessary. Add hot sauce or additional chili powder if using. Reduce to low, cover and cook for 30 min., stirring occasionally. Add additional water as necessary to keep chili from sticking to bottom of pot, but this should be a thick chili.
Serve topped with sour cream, chopped red onions and fresh chives or parsley.