I have never been a HUGE fan of chili, I only like it a few times throughout the winter. Its something that I have to have a distinct craving for. I feel like some people could eat it all the time, but Im not really one of those people. I have to say that David does a pretty jam up job of making a delicious chilly. As you know, this past weekend I danced my botty off at the convention in Charlotte, so while doing his laundry at my apartment David decided to multitask and take on dinner as well. I know what a dream, right? A man who cooks AND does his own laundry. Hes TAKEN! Sorry ladies. Ok, enough about David, lets talk about this man chili he mad. He says its adapted from his Mom’s recipe but I have a hard time believing that she loaded it with as much meat and onions and peppers as David does… so I think thats where the adaptation must come in. None the less I love it. Especially after it sits in the pot and stews ALL DAY so that it gets nice and flavorful. David says that now that hes letting me FINALLY put this recipe on line that I am giving away his one secret in life. SO, guard it safely, because little David has nothing left to hide! And trust me, this is one secret you’ll be glad he finally shared!
- 1 Large Green Bell Pepper
- 1 Large Yellow Onion
- Italian Sausage (removed from the casing and browned)
- 1-2 lbs Ground Beef, browned (depending on how meaty you want the chili)
- 1/2 Lb of thinly sliced steak, browned
- 2 Medium Cans of crushed tomatoes
- 1 large can of Kidney Beans or Black Beans
- 22oz of beer of your choice
- The Add a little something extra (These are some of David’s go-to add-ins: balsmaic vinegar, whochestshire sauce, soy sauce, small piece of chocolate, salsa, other types of vinegar, jalapenos, fresh tomatoes, etc, just something to add some extra flavor)
- Chop and sautee all peppers and Onions
- Then, brown/cook all meat.
- Next add all ingredients to the crock pot, layering with peppers and onions, then meat, then the beans, tomatoes, and then add-ins. Make sure you have enough liquid to cover all the ingredients.
- The turn crock pot on low and bring the mixture to a simmer. Once simmering allow to sit, stirring occasionally until the chili thickens. Make sure not to bring the heat up too quickly because you dont want to burn what is on the bottom of the pot.
- David usually lets his cook about 6-8 hours before he lets us feast! Once the chili is prepared we serve it up wit some sour cream and a little shredded cheese. So delicious!