There's an old adage around here that says "If you don't like the weather in Kentucky, stick around a couple of days, it'll change!", and it certainly rang true last weekend!
Friday and Saturday were unbearably hot and humid with temps around 100 and not a breath of air stirring anywhere. Sunday started out the same, but by mid afternoon torrential rains and high winds blew through, dropping the temp about 20 degrees and breaking the humidity. Labor day morning broke with the temps in the 50's, grey and drizzly was to be the name of the game, with highs in the mid 60's.
A perfect day to stay inside, stay dry, and make a big ol pot of Buddly's 3 Bean Chili!
First, as Socks would say, we start with the setup!
1 and 1/2 lbs of lean ground chuck
1/2 lb Jimmy Dean's Hot Sausage
1-8 oz can of tomato sauce
1 cup tomato juice
1 16 oz can petite diced tomatos
3 tbsps fresh chili powder
3 different types of canned beans
1 medium onion, diced
6 cloves of garlic, minced finely
1/4 cup each hot bannana pepper rings and chopped jalapenos
12 oz bottle of beer! (forgot to get it in the picture)
Salt and pepper to taste
Crumble the meat in a large pot or Dutch oven.
When it starts to brown, add the onion and salt and pepper.
When well browned, I use that little strainer thingee to drain the fat off the meat into a bowl in the sink.
After draining the fat, add the minced garlic and peppers, and simmer for another 5 minutes.
Add chili powder and stir to evenly coat the meat mixture.
Add the beans. Rinse white beans and kidneys, but use the chili beans as is, broth and all.
Add tomatoes, stir, and simmer another 5 to 6 minutes.
Add the rest of the ingredients, bring to a boil, then simmer, stirring often for an hour or so.
I use about 2 tbsps of Texas Pete and 1 and 1/2 tsp of salt and 1/2 tsp of black pepper. Just for reference, adjust to suit your tastes.
Looks like it's ready to serve, and I'm hungry!
Sprinkle with a little cheddar cheese, a dab of sour cream, some crispy saltines, and I'm ready to eat!
Bon appetit, y'all!!!