Beef Sirloin & Pork Sausage Garden Chili
This Chili was made when I ran out of ground beef. Thinking I had ground beef in the deep freezer, I started my crock pot chili, as usual by chopping vegetables and mixing them in a bowl for later. When done, I noticed I was out of ground beef, and only had the expensive Beef sirloin-chuck, or ground sweet pork sausage, so I cooked them separately, adding the chili seasoning to the beef, and Volia! We had one of the best Crock Pot Chili's I've ever made.
This Chili was made when I ran out of ground beef. Thinking I had ground beef in the deep freezer, I started my crock pot chili, as usual by chopping vegetables and mixing them in a bowl for later. When done, I noticed I was out of ground beef, and only had the expensive Beef sirloin-chuck, or ground sweet pork sausage, so I cooked them separately, adding the chili seasoning to the beef, and Volia! We had one of the best Crock Pot Chili's I've ever made.
- 1 can black beans drained
- 1 pound beef sirloin fried with 3tbs chili powder
- 1 pound sausage fried and chopped
- 2 jars spaghetti sauce -meat or vegitable flavor dumped in crock pot
- 2 large tomatoes-beefstake or vine de seeded and finley chopped
- 1 large fresh green peper finley chopped
- 1 medium fresh sweet red peper finely choppped
- 1 medium fresh sweet yellow pepper finely chopped
- 1 medium yellow onion finely chopped
- 1 large red onion finely chopped
- 1 bunch fresh basil (optional) finely chopped
- 1 can tomatoe sauce -mix with seasonings
- 4 tablespoons chili powder -mixed in tomatoe sauce
- 1 teaspoon garlic -mixed in tomatoe sauce
- 1 teaspoon black pepper -mixed in tomatoe sauce
- 1/2 tablespoon salt -mixed in tomatoe sauce
- 1 tablespoon seasoned salt -mixed in tomatoe sauce
- 1 medium yellow pepper choped finely
- 2 regular chili peppers optional-if you like it spicy)
- 1/4 cup red devil hot sauce optional if you like it spicy
- 1 can kidney beans drained
- 1 can chili beans drained
- 1 can navy beans drained
- Carbohydrate 8.58652915767413 g
- Cholesterol 24.1915930666667 mg
- Fat 9.01035200453634 g
- Fiber 2.60645181142159 g
- Protein 8.95779858004314 g
- Saturated Fat 3.2967712595375 g
- Serving Size 1 1 Serving (105g)
- Sodium 590.039276785562 mg
- Sugar 5.98007734625254 g
- Trans Fat 0.769104242029343 g
- Calories 150 calories
Step-by-step
- Get a LARGE crock pot, and get it ready by adding at least one jar of spaghetti sauce to the bottom of it.
- Start by chopping your garden (or store bought) vegetables such as your red and yellow onions, yellow, red, green and orange peppers, as well as your tomatoes and fresh chives (if you have chose to use them). If you chose to have the spicy version also chop your chili peppers now.
- Add all your chopped vegetables to crock pot.
- Start cooking your ground sausage and chuck beef sirloin on Medium heat on stove top. I chose to cook them in separate pans, but to save time and dishes you could use one large pan. Add 3 Tablespoons of Chili powder to the sirloin (If you like it, you could add Chili seasoning instead of powder).
- Break up both meats into small bite size chunks-not too small, and cover with a lid, letting simmer on medium-low heat.
- In a small bowl, mix your Tomato sauce with your seasonings. I used Chili powder, garlic powder, black pepper, salt, and season salt. Mix well and set aside.
- Open and add your beans to the crock pot.
- Check on your meat, stirring to ensure even cooked meat, and meat that is chopped to your liking.
- After meat is mostly cooked (as some cooking will occur in the next 5 hours in the crock pot), dump meat in a strainer to get rid of the fat. After removing grease, pour meat in crock pot and add your tomato sauce and seasoning mixture, and stir. Add the rest of needed spaghetti sauce according to your likeness (some like it thick and some like it thin). If you chose to have the spicy version add your hot sauce as well.
- Cook on high for 3 hours stirring once or twice, then drop the temperature down to low and let cook the another 2-2 1/2 hours.
- Eat.
Transferring browned meat to a fine-mesh metal strainer before combining it with the sauce prevents excess grease from pooling on the surface during the six-hour slow cook. Fat renders continuously at temperatures above 130 degrees Fahrenheit, and leaving that rendered liquid inside the slow cooker alters the viscosity of the tomato base.
Evaluating doneness in a multi-protein, multi-bean stew relies entirely on physical texture rather than internal temperature probes. A properly finished batch exhibits vegetables that have completely collapsed into the surrounding sauce, losing their structural rigidity while thickening the liquid through cellular breakdown. The sirloin should yield instantly under the back of a wooden spoon, separating cleanly without tough resistance, which indicates that the collagen within the muscle fibers has fully converted into gelatin. If the beans split open and release starches into the broth, the starches thicken the mixture naturally without requiring cornstarch slurries.
Acidic compounds from the tomato sauce and spaghetti sauce interact with the proteins in the pork sausage and beef, slowly breaking down surface amino acids over hours of gentle heat. This chemical transformation softens the heavy, fatty profile of the pork, allowing the herbal notes of fresh basil and garlic to integrate into the overall matrix.
Adjusting the heat downward from high to low at the three-hour mark prevents scorching along the ceramic perimeter of the vessel where sugar from the tomato solids tends to caramelize rapidly.
