AuthorSenor PelonCategoryChili
Brown off the sausage, drain the fat and set aside.
Cut the beef into uniformly sized cubes (about ½” in size).
Season the beef with salt and pepper and brown (do not cook completely), and set aside.
Add all other ingredients to a pot and whisk fully to combine and incorporate.
Use medium heat to bring the sauce just to a boil.
Add meat to sauce and reduce to low heat.
Slow cook until the beef is tender.
This recipe is designed for those who don’t have the time or inclination to chop fresh vegetables for their dishes. Feel free to substitute fresh wherever possible. You can also use different meats. I often use pork shoulder and ground venison.
Ingredients
Directions
Brown off the sausage, drain the fat and set aside.
Cut the beef into uniformly sized cubes (about ½” in size).
Season the beef with salt and pepper and brown (do not cook completely), and set aside.
Add all other ingredients to a pot and whisk fully to combine and incorporate.
Use medium heat to bring the sauce just to a boil.
Add meat to sauce and reduce to low heat.
Slow cook until the beef is tender.