My Famous Chili and Cornbread

Chili is a great dish for any occasion, - football games, after a long day out in the cold weather, or just for the heck of it. Plus it freezes really well for lunches. 

Best cooked in Crockpot all day long. Yummy

Ingredients

2 pounds ground beef

4 Mild Sausage links, cut into bite size pieces

 1 onion, chopped and diced

1 red bell pepper , seeded and diced

1 green bell pepper, seeded and diced

2 cloves garlic, minced

 1/2 cup chili powder

 1/4 cup ground cumin

 1 teaspoon salt

 1 teaspoon ground black pepper

 1 (6 ounce) can tomato paste

 4 (15 ounce) cans kidney beans with liquid

 1 (14.5 ounce) can Italian-style stewed tomatoes

  1 quart water, divided

4 beef bouillons  or 1 Container of Beef Consommé

Directions

In a large Crockpot  on low heat, combine all ingredients and set to cook for at least 6-8 hours.

If using a stock pot on the stove, be sure to precook all meat and veggies, until meat is browned and veggies are slightly cooked. Drain off excess liquid and return to pot. Stir together with garlic chili powder, cumin, salt and pepper. Mix tomato paste and kidney beans with their liquid into pot and add water and beef broth, along with bouillons. Cook on medium heat for 3 hours on stove.  Be sure to check it often to ensure no sticking to bottom occurs.

Serve with freshly made cornbread, or rolls.