(Prep, 10 minutes. Cook time 15-20 minutes)
- 3 Tablespoons Olive Oil
- 2 Large Onions, Julienne
- 2 Green Peppers, Julienne
- 1 package Kielbasa (Franks)
- 5 Cloves Garlic, minced
- 3/4 Cup Worcestershire Sauce
- 2 Tablespoons Sriracha Hot Chili Sauce
- 1/4 Cup Lime Juice
- 1/2 Cup Water
- Shredded cheese
- Burrito size tortilla shells
- Sour cream
Slice onions and green peppers into long strips. Mince garlic.
Put olive oil, onions, peppers, and garlic into skillet over medium high heat. Cover. Once onions and peppers start to sweat, add Worcester sauce, Sriracha hot sauce, lime juice and water. Cover and let simmer about two minutes.
Once kielbasa is done, remove from heat. Warm tortilla shell in microwave, add mustard, kielbasa, onions & peppers with sauce, shredded cheese of your choice and sour cream to taste. Wrap up and enjoy. Yum!
You can substitute sweet or hot Italian sausage or even hot dogs if you prefer. I love the kielbasa so that’s what I suggest.
Mike and I are football fanatics. I start this chili at half-time during the first game on Sunday and it’s ready to eat by the end of the second game. This is a low to medium hot (spicy) chili because I don’t enjoy chili that is nothing but hot spice. It’s perfect in front of the television with a beer and a side of crunchy garlic toast for dipping!
Sunday Football Chili
(Prep time, 30 minutes. Cooking time, approximately two hours)
- 1 1/2 Pounds Ground Beef
- 2 Onions, chopped and divided into two piles
- 1 Green bell pepper, chopped
- 1 Jalapeno pepper, finely chopped
- 6 Cloves of garlic, minced
- 1 Can (14.5 oz) diced tomatoes with zesty green chilis
- 2 Cans (28 oz each) crushed tomatoes with roasted garlic
- 1 Can (40.5 oz) dark red kidney beans, drained and rinsed
- 1 Can (15.5 oz) light red kidney beans, drained and rinsed
- 2 Tablespoons sugar
- 3 Tablespoons hot pepper spread
- 1/2 Cup Worcestershire sauce
- 3 Tablespoons Sriracha hot chili sauce
- 2 Tablespoons olive oil
- 1 Tablespoon garlic powder
- 1 Tablespoon ground black pepper
- 2 Teaspoons salt
- 1 Teaspoon onion powder
- 3 Tablespoons chili powder
- 1/2 Tablespoon crushed red pepper flakes
- 1 Cup water
In a heavy stockpot, put 2 Tbsps olive oil and one chopped onion (the second chopped onion is added with the beans and tomatoes later). Turn burner on medium high and let onion start to sweat. When the onion starts to get soft, put the ground beef into the pan and cook over medium high heat until beef is cooked through. Make sure to chop beef up with your spoon or spatula until you have small chunks.
Once the beef is completely cooked, add the rest of the ingredients to your stock pot. Make sure beans are drained and rinsed before adding them to the pot.
Stir well. The chili will be thick, but it will loosen up once the tomatoes cook down a little. Cover, leaving lid slightly ajar to let steam escape and bring to a boil over medium high heat. Once it starts boiling, reduce heat and let simmer for one and half to two hours (until beans and peppers are soft). Stir frequently so it doesn’t stick to the bottom of the pot and burn. About an hour in, I will pull a small spoonful to test the spice mix. Adjust as needed to get the spicy heat you like for chili.
Serve with crackers, fresh bread, or toasted garlic bread. You can garnish with shredded cheese and/or diced raw onion, but I’m a purist and enjoy it naked. It tastes even better on the second day. Yum!