A Chili Recipe

Spicy Five Bean Chili with Steak and Sausage
Courtesy of Barefeet in the Kitchen
Ingredients for 18 Servings
- 1.5 lbs flank steak*
- 1 lb hot sausage cooked and crumbled
- 42 ounces ranch style beans 3 cans
- 3 cups pre-cooked black beans or 2 cans
- 3 cups pre-cooked great northern beans or 2 cans
- 3 cups pre-cooked pinto beans or 2 cans
- 3 cups pre-cooked light red kidney beans or 2 cans
- 15 ounces tomato sauce or 1 can
- 28 ounces petite diced tomatoes or 2 cans
- 20 ounces diced tomatoes with green chile or 2 cans
- 7 ounces chopped green chile
- 1 onion chopped small
- 1 red bell pepper chopped small
- 1 green bell pepper chopped small
- 4 tablespoons taco seasoning
*Whatever beef is on sale, cut into steaks and then grilled, broiled or cooked to your liking – I usually season mine with salt, pepper and garlic on each side as it is cooking.
Directions
Cook your meats as shown above and add them to a very big pot. Add all the other ingredients listed and stir to combine. Bring to a simmer over medium high heat, stirring occasionally and then reduce heat to low. Simmer (actually, mine doesn’t quite simmer, but I like it best that way on low heat) all day or at least 4-6 hours. I stir mine every couple of hours and try to resist the urge to eat it all day long. Serve topped with cheese and sour cream for the perfect fall meal. Enjoy!
CROCKPOT: This works very nicely in the crockpot as well. Just put everything together as listed above and let it cook on low all day. If you are cooking this in a crockpot, definitely reduce the recipe by at least half to make less chili.
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheat on the stove-top.
SEE THE RECIPE: barefeetinthekitchen.com/spicy-five-bean-chili-with-steak