Game-Stopper Chili

Name: Game-Stopper Chili
Ingredients: 1 can (28 ounces) diced tomatoes, undrained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) kidney beans, rinsed and drained; 1 pound boneless beef chuck steak, cut into 1-inch cubes; 1 pound bulk spicy pork sausage, cooked and drained; 2 medium onions, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 1 cup hot chunky salsa; 1/3 cup medium pearl barley; 2 tablespoons chili powder; 2 teaspoons jarred roasted minced garlic; 1 teaspoon salt; 1 teaspoon ground cumin; 4 cups beef stock; 2 cups shredded Mexican cheese blend; Corn chips

17 ingredients

3 steps

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 pound boneless beef chuck steak, cut into 1-inch cubes
1 pound bulk spicy pork sausage, cooked and drained
2 medium onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup hot chunky salsa
1/3 cup medium pearl barley
2 tablespoons chili powder
2 teaspoons jarred roasted minced garlic
1 teaspoon salt
1 teaspoon ground cumin
4 cups beef stock
2 cups shredded Mexican cheese blend
Corn chips

Directions

1

Place all ingredients except cheese and chips in a 6-qt. slow cooker. Cook, covered, on low until beef is tender, 6-8 hours.
2

Stir in cheese until melted. Serve with chips.
3

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.