dave "the cooker's" chili

Ingredients

• Servings: 8
• 1 pound beef top sirloin, diced
• 1 pound lamb butt, diced
• 1 pinch mexican-style seasoning (such as tajin® clasico seasoning), or more to taste
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 jalapeno peppers, seeded and minced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (12 fluid ounce) can or bottle -style
• 1 (8 ounce) can tomato sauce
• 1 cup diced roasted red peppers
• 1 cup water
• 1 (6 ounce) can tomato paste
• 1/4 cup chili powder (such as gebhardt®)
• 1 tablespoon mexican-style seasoning (such as tajin® clasico seasoning)
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 6 bay leaves
• 1 (15 ounce) can chili beans, drained and rinsed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• combine beef and lamb in a large skillet over medium-high heat; season with 1 pinch mexican-style seasoning, salt, and black pepper. cook and stir until meat is evenly browned, about 10 minutes. drain excess grease.
• heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
• stir beef-lamb mixture into onion mixture; add diced tomatoes with juice, , tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon mexican-style seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
• bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.