>>>Home<<< Baklava Beef Stew Boston Baked Beans Chili Hot Sausage Chili Lum's Ollieburger Meatball Soup Meatballs New England Clam Chowder Roasted Garlic Shrimp & Pasta Sausage and Clam Sauce Shrimp in Lobster Sauce Skillet Penne Spare Ribs		Hot Sausage Chili Ingredients: 2 tablespoons extra virgin olive oil 2 lbs. sirloin steak, 1 inch cubes ½ lb. ground beef 1 lb. hot Italian sausage, casing removed and chopped 1 large onion, chopped 6 cloves garlic, chopped ¼ cup chili powder
	½ tablespoons red chili flakes ¼ cup Worcestershire sauce 2 teaspoons cumin 1 teaspoon dried basil 1 teaspoon fennel seed 1 teaspoon sea salt ¼ cup hot sauce 1 can red kidney beans, drained (reserve liquid)	28 oz. beef broth 28 oz. diced Italian tomatoes, undrained. 16 oz. tomato paste ½ can cranberry sauce ¼ cup apple cider vinegar 1 cup chopped fresh cilantro 4 bay leaves

Preparation:

Place oil in a large pot over medium heat. Brown the sirloin. Drain fat and remove sirloin and place in bowl and set aside. Brown ground beef, sausage and onion. Drain fat and return sirloin to pot. Stir in remaining ingredients (except beans). Bring to a boil, reduce heat and simmer for 1 hour. Stir occasionally. Add beans, simmer 1/2 hour. Add reserved bean liquid as needed to achieve desired consistancy. Discard bay leaves.

Serve garnished with Sargento® Artisan Blends® Shredded Authentic Mexican Cheese and chopped fresh parsley.
Drizzel with prepared mustard to suit taste.

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