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Beef and Sausage Chili Recipe

Beef and Sausage Chili Recipe
Ingredients:
  • 2 pounds of ground round beef
  • 1 pound Italian sausages, skinned and crumbled
  • 5 tablespoons vegetable oil
  • 4 cups fresh or canned beef stock
  • 1 teaspoon saffron threads
  • 2 cups coarsely chopped shallots
  • 2 tablespoons finely chopped garlic
  • One 10-ounce can green chilies, chopped to form a rough puree
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • One 6-ounce can tomato paste
  • One 30-ounce can red kidney beans, drained
 Directions:
  • In a large heavy skillet, brown the ground meat and sausage in 2 tablespoons of the oil. Transfer to a 4-quart pot. In the same skillet, add the beef stock and bring to a boil.
  • Remove the stock from the heat, then crumble the saffron and add to the stock. Set this aside.
  • Add the remaining 3 tablespoons of oil to a second skillet and cook the shallots and garlic for 5 minutes, stirring frequently. Remove from the heat.
  • To the second skillet add the chilies and seasonings. Stir together.
  • Add the tomato paste and beef stock to the second skillet. Mix together thoroughly, then add this to the meat and bring to a boil. Stir. Reduce heat and simmer in a half-covered pot for 1-1/2 hours.
  • Add the beans 10 minutes before completion.
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