It is a great KID FRIENDLY recipe. Not too spicy and even kids who claim to not like Chili ate it up!
We also had a special ingredient added STRAWBERRIES, from The Jungle Farm.
It was Blaine from the Jungle Farm who recommended we add them, and what a great idea!
They take away some of the acidity from the tomatoes, so delicious!
Here is the Recipe
1 ½ pound ground beef
½ pound ground pork
1 package of bacon
1 green pepper, diced
1 large onion, diced
2 can’s sliced mushrooms
3 carrots, diced
2 cans Pork & Beans
2 cans tomato soup
Salt & Pepper to taste
1 tbsp Chili Powder
1 tbsp Clubhouse Tex Mex Spices
Epicure Chili Seasoning 1 package
1 tbsp Franks Red Hot Buffalo Wing Sauce
1 tsp Annato Seed Seasoning
½ tsp Ground Pasilla Chili’s
1 Cups of Puree’d Strawberries
Presentation
Sour cream
Tortilla chips on the side (we used Blue corn)
Pan Fry the beef & pork, set aside.
Cook the Bacon, chop up, add to beef & pork
In a large Dutch over or other large over low-medium heat pot add beef, pork and remaining vegetables, stir occasional so that it doesn't burn on the bottom. The longer it is cooked for the better it is!
This makes a large portion of Chili, 15 servings, so can easily be halved or perfect for leftovers or a freezer meal for later!
Top with a dollop of sour cream (m for momstown) and a side of tortilla chips!
