Turkey Sausage and Sirloin Chili

By Carnivore&Vegetarian
January 12, 2010
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Turkey Sausage and Sirloin Chili

Author Notes: This is a variation of a friends' chili recipe. It's very complex, with chocolate, dark beer and ancho peppers.Carnivore&Vegetarian

Serves: 8-10

  • 28-32 ounces chicken stock
  • 28 ounces Tomato Sauce (El Pato if available)
  • 2 minced garlic cloves
  • 1 larged red onion diced
  • 8 tablespoons Chili Powder
  • 2 tablespoons brown sugar
  • 3 tablespoons unsweetened chocolate (1.5 1oz cubes)
  • 1 Dark beer (your choice, no budweiser!)
  • 1 tablespoon cumin
  • 1 teaspoon adobo
  • Fresh Ancho Chili Paste (part of a can, no liquid, the more the spicier)
  • 2 cans drained beans (kidney, black)
  • 2 tablespoons olive oil
  • 1 pound ground sirloin
  • 1 pound Turkey Sausage (removed from casing)
  1. Heat olive oil in large pot over medium heat.
  2. Add garlic, simmer 2 minutes
  3. Add onions and cook until translucent
  4. Add tomato sauce, stock, onion, brown sugar, 6 Tbl of chili powder, 2 Tbl chocolate, cumin, ancho chilis, beer and adobo
  5. Bring to boil and reduce heat to medium/low and let simmer uncovered for one hour.
  6. Near the end of the hour, brown the beef and sausage in a skillet over medium heat.
  7. After broth has simmered, add drained beans, meat, 2 tbl of chili powder and 1 tbl chocolate. Let simmer on very low for 2 hours.

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