Nov 10 2009
I have been so hungry for chili. The cool temperatures and falling leaves are prompting fall moods. Fall brings to my mind great soups and pots full of chili. I was happy that hubby felt the need to make chili this weekend, that was until he announced he was going to try a new recipe. His recipe called for roast beef! I don’t know about you but in my mind, chili calls for hamburger and beans. His recipe had me fearing that his latest concoction would be better than the best diet pills ever invented! I was pleasantly surprised.
The chili he came up with was a smooth blend of roast beef and tomato sauce. What surprised me the most was that he used Jiffy corn bread mix, mixed with a bit of the broth and microwaved for a few minutes. He then added the broth back to the chili which thickened it. It was scrumptious.
2 1/2 lb chuck roast cut into bite sized pieces
2 lbs 80/20 ground beef
1 1 lb package fresh pork sausage mild (whatever hotness you like)
1 medium white onion chopped
1 package chili seasoning
4 cups water
Brown meats, onion, add water and simmer for one hour.
Add 4 cans kidney beans (2 dark red, 2 light red)
5 stalks of celery cut into half inch pieces
One 12 oz can V8 juice
6 oz can of salsa (Chi Chi’s Salsa is what we like)
2 cups water
Simmer until chuck roast meat is fork tender.
Spoon out 2 cups of liquid and put into a bowl. Add 1/3 pkg Jiffy corn bread mix. Stir and put mixture into microwave for 45 seconds. This mixture will puff up a bit. Stir and add back into the chili.
Spoon into bowls and sprinkle grated cheese over the top.
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