MIKE'S FIREHOUSE CHILI
Steps:
- 1. In a large saucepan or Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crisp. 2. Drain off all but 2 tablespoons of the bacon fat. 3. Add diced onions, crushed garlic, and seeded and diced peppers and cook until soft, 10-15 minutes. 4. Meanwhile, in a large skillet over medium-high heat, brown the chuck and sausage links in the reserved back fat as needed (or use vegetable oil). If the skillet is not large enough to hold all of the meat in one layer, brown in several batches, removing each batch to a plate or bowl as it is finished. 5. Use 1 cup of the beef stock to deglaze the browning pan. 6. When the onions and vegetables are soft, add the browned meat, the crushed and diced tomatoes, tomato paste, seasonings, 1 cup of the beef stock used to deglaze the meat browning pan, the remaining 2 cups stock, and the pinto beans. 7. Bring to a simmer. 8. Add to 2 tablespoons of Masa flour. 9. Reduce heat, cover & simmer on low about 1 hour or until meat is tender. 10. Season to taste with 1 or 2 dashes of cayenne pepper, salt and ground black pepper. Serve with onions, sour cream & cheese on the side.
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