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Autumn chili cook off recipe

November 30, 2016 Recipes
Courtesy of Suzanne Tharp, patient care technician in Riddle Hospital's Intensive Care Unit


2 lbs. 80/20 ground beef, chopped
1 lb. sweet sausage, casing removed and minced
1 medium sweet onion, chopped
1 15.5-ounce cans chickpeas
1 15.5-ounce can red beans
1 10-ounce can black beans
1 28-ounce can tomato sauce
2 10-ounce diced tomatoes with green chiles, undrained
6 packets of Splenda or sugar
2 tsp. of ground cumin
4 tsp. of chili powder
1.5 tsp. dried oregano leaves
1 New Mexico chili pepper, dried and minced


In a large skillet, cook beef, sausage, and onions and until brown. Drain well. Chop until there are no chunks.

In a six-quart slow cooker, mix beef, sausage, and onions with the rest of the ingredients. Cook for eight hours on low.

Top with Mexican shredded cheese and 1 tbsp. of sour cream and scallions.