Thick Ass Three Meat Chili Recipe by Do Shim
Cooking Instructions 45 mins 1 If possible use a cast-iron frying pan fry up the bacon first drain a little bit of the Bacon grease. Chop up the slices of bacon 2 Cook the Italian sausage and the ground beef. to save time you can combine both of the meats while cooking 3 Chop the onion red bell pepper and jalapeño I prefer to have large slices to add texture to the chili remember it's thick ass chili 4 Combine all the meats and the produce together in a crock pot or slow cooker. Add the two season packets bring to a boil stirring occasionally. Once brought to a boil and let it simmer for about 20-30 minutes then turn heat to low 5 I find that all the flavors seem to come together better when I heat it up the next day. So if you can let it sit for a day it should be worth while. If not no big deal the Italian sausage might be the dominant flavor 1 If possible use a cast-iron frying pan fry up the bacon first drain a little bit of the Bacon grease. Chop up the slices of bacon 1 If possible use a cast-iron frying pan fry up the bacon first drain a little bit of the Bacon grease. Chop up the slices of bacon 2 Cook the Italian sausage and the ground beef. to save time you can combine both of the meats while cooking 2 Cook the Italian sausage and the ground beef. to save time you can combine both of the meats while cooking 3 Chop the onion red bell pepper and jalapeño I prefer to have large slices to add texture to the chili remember it's thick ass chili 3 Chop the onion red bell pepper and jalapeño I prefer to have large slices to add texture to the chili remember it's thick ass chili 4 Combine all the meats and the produce together in a crock pot or slow cooker. Add the two season packets bring to a boil stirring occasionally. Once brought to a boil and let it simmer for about 20-30 minutes then turn heat to low 4 Combine all the meats and the produce together in a crock pot or slow cooker. Add the two season packets bring to a boil stirring occasionally. Once brought to a boil and let it simmer for about 20-30 minutes then turn heat to low 5 I find that all the flavors seem to come together better when I heat it up the next day. So if you can let it sit for a day it should be worth while. If not no big deal the Italian sausage might be the dominant flavor 5 I find that all the flavors seem to come together better when I heat it up the next day. So if you can let it sit for a day it should be worth while. If not no big deal the Italian sausage might be the dominant flavor More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Slow Cooker Breakfast Creamy Chicken & Bowtie Pasta Ham Roll-Up's Apple Pie Cupcakes Gooey Cinnamon Rolls Slow Cooker Breakfast Creamy Chicken & Bowtie Pasta Ham Roll-Up's Apple Pie Cupcakes Gooey Cinnamon Rolls Tilapia W/Roasted Vegetables Twice Baked Potato Oatmeal Craisin Cookies Astragal & miso soup #2 Gooey Cinnamon Rolls Mean Green Pesto Fusilli Pork Menudo Shredded Potato Casserole SugaMamas French Toast Sandwich Roasted Cauliflower, Red Cabbage & Black Bean Couscous Tilapia W/Roasted Vegetables Twice Baked Potato Oatmeal Craisin Cookies Astragal & miso soup #2 Gooey Cinnamon Rolls Mean Green Pesto Fusilli Pork Menudo Shredded Potato Casserole SugaMamas French Toast Sandwich Roasted Cauliflower, Red Cabbage & Black Bean Couscous