Categories: Entrees
Ingredients
- 2 x 28 oz. Cans of Crushed Tomatoes 28 oz. Can of Brooks Chili Beans
- Green Bell Pepper, Chopped
- Poblano Pepper, Chopped
- Garlic, 6 cloves Minced
- Sweet Onion, Chopped
- 1 lb Roll of Bob Evans Zesty Hot Sausage Round Steak, in 1/2 inch dice
- Worcestershire Sauce
- Liquid Smoke
- Chili Powder
- Ground Coriander
- Salt and Pepper
- Cumin
Directions
-
Crumble Sausage into a bowl, add meat, onion and peppers. Add two large pinches salt, 1 tsp pepper, 4-5 Tbsp Worchestershire, 1 Tbsp liquid smoke. Mix well, cover and refrigerate overnight. Brown mixture in a skillet in batches, being careful not to overcrowd. Transfer each batch of meat, veggies and liquid to a large pot. Add chili beans and 1 can crushed tomatoes to start. You may evantually end up using the second can, but be careful not to make it too soupy. Add two tbsp chili powder, a tsp of cumin and a tsp of coriander.
-
Simmer for 2-4 hours on very low heat until steak is very tender.