Beef And Sausage In Red Chile with Creamy Pinto Beans

Ingredients:

a pound of ground chuck

8oz Spicy Italian sausage

white onion

fresh crushed garlic

beef broth

1 tablespoon of flour

chile powder

Instructions:

Use a pound of ground chuck and about 8oz Spicy Italian sausage.

First dice the beef and covered it with Saran Wrap and tenderized with a mallet.

Season the meat with 1/4 small diced white onion and fresh crushed garlic to your taste.

Hold the salt for now, sausage is salty and also add beef broth to finish.

We’ll check for salt later.

Add both meats, I had spicy sausage in the casing, so remover and crumble, to cook and cook until it was pink.

Don’t cook your meat completely through, you want the meat to absorb your chili and it will continue to cook as you simmer, it really makes a difference.

Drain excess grease well or you will have greasy chili.

Add flour, maybe a full tablespoon, a little more, cook through.

This chili was made with NM Xhot chile powder, add the chile powder, about 1T, you can decide how spicy you want it, add directly to the meat and cook until the chile was fragrant.

This is a small chili, you need to measure according to the amount of meat you are cooking.

Add your liquid, about I use a mix of beef broth and water.

Beef broth because this is a beef dominant chili. use about 2pints, 1 each of broth and water. If you use too much, of any broth, you start making soup.

Check your chili for salt here and simmer on low for about an hour until your beef is tender.

Your chili will cook down and you may have to adjust your chili, for spices, liquid and texture.

Make any changes necessary. If you need to, skim any oil off the top and enjoy..