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Ingredients
- 1 lb ground beef
- 1 lb beef stew meat
- 1 14oz smoked sausage
- 3 15.5 oz cans of beans (kidney, black and great northern)
- 3 14.5 oz cans diced tomatoes
- 3 cups beef broth
- 1 Tbsp cooking oil
- 1 onion
- 10 cloves garlic
- 1 jalepenõ
- 4 Tbsp tomato paste
- 4 Tbsp chili powder
- 2 Tbsp cumin powder
- 1 Tbsp dried oregano
- 1 tsp black pepper
- 2 Tbsp brown sugar
- Salt, to taste
Instructions
Stovetop Method
- Heat oil in large dutch oven (I used 7qt) over medium high heat.
- Chop onion, garlic and jalepenõ. Add to dutch oven and sauté 5 minutes.
- Add stew meat, sauté until browned.
- Dice sausage into 1/2 inch slices and add to pot. Sauté until slightly browned.
- Move everything to perimeter of pot and add ground beef to middle. Stir regularly and cook until cooked through.
- Add remaining ingredients and mix well. Bring to low boil and simmer 1 hour. Adjust salt to taste.
Slow Cooker Method
- Follow steps 1-5 from stovetop method.
- Add all ingredients to slow cooker and mix well.
- Cook 7-8 hours on LOW, or 4-5 hours on HIGH.
Instant Pot Method
- Set Instant Pot to sauté mode. Add oil and once heated add onion, garlic and jalapeno. Stir and cook 5 minutes.
- Add stew meat and cook until browned. Add sausage and cook for a few minutes to brown.
- Move meats to perimeter, add in ground beef. Break with wooden spoon and cook, stirring, until browned.
- Add remaining ingredients. Set Instant pot to Chili/Beans mode. Seal lid, cook for 20 minutes.
- Allow pressure to release naturally for 10 minutes before opening.
