Michael's Meat Lovers Chili

soups

I call this one the Vegan Nightmare. Disclaimer** If you don't like tender, slow-cooked meats, then this isn't the dish for you. I first made this on a Football Sunday at home and was very pleased with it. I don't cook with recipes so everything I'm putting here is an approximation. Like Gigi always said, 'You cook with what you have.' Feel free to substitute meats, or any other ingredients. Hope you enjoy!

Ingredients

2 - 3 beef ribs

2 lbs beef stew meat

1 lb ground turkey

2 pork chops

4 Italian sausages

1 large can pinto beans

1 can kidney beans

1 large can diced tomatoes

1 can tomato sauce

2 cups beef broth

2 rosemary sprigs

4 cloves peeled garlic, minced

1/4 cup lemon juice

1 tbsp dried basil

1 tbsp dried oregano

2 tbsp chili powder

1 tbsp cayenne pepper

2 tbsp salt (fresh ground is best)

2 tbsp black pepper (fresh ground is best)

1 tbsp Worcestershire sauce

1/2 tsp ground cumin

1 large onion, chopped

Sliced Crimini mushrooms

cheddar cheese

sour cream

green onion, chopped

Instructions

Step 1
Combine all ingredients in either a crock pot, or in a stew pot on the stove top. If you're using a crock pot, set the temperature to high. If you're using the stove top, set the burner temperature to ~3. Let cook for ~6 hours, stirring occasionally. If boiling occurs, lower the temperature accordingly.

Step 2
Before serving, remove rib bones, and slice the large pieces of meat into small pieces. Stir everything back in, remove the rosemary sprigs, and serve.

Step 3
Garnish with cheddar cheese, sour cream, and chopped green onion.