Beef and Steak Chili

Chili is such a hearty, comforting dish, especially in the brutal days of a Chicago winter. Here's a recent batch of chili I made that was quite delish if I do say so.

Here's how I made it:

1 pound lean ground beef
1 package John Soules Fully Cooked Beef Fajitas Steak
1 14 oz. can chili beans
1 14 oz. can light kidney beans
1 14 oz. can dark kidney beans
2 14 oz. cans diced, seasoned tomatoes
1 14 oz. can stewed tomatoes
1/2 green pepper, diced
1 green onion stalk, finely diced
1/4 cup Hoosier Daddy Sweet and Sassy barbecue sauce
1 Tbsp A-1 sauce
Seasonings to taste: chili powder, freshly ground black pepper, Italian seasoning, paprika, garlic salt, Cajun spice blend.

Brown ground beef along with green pepper and mushroom. Drain. Add tomatoes, beans, sauces and seasonings. Simmer for about 20 minutes. Add fajita meat and simmer about 5 more minutes, until heated throughout.

I love meaty chili that combines more than one type of meat. I often add Italian sausage to my chili and this was a nice substitute. It gave another layer of flavor and texture. And if you like more heat, you can make the addition of jalapenos or hot sauce. Grab some crackers and you're ready to go!