Jesse James Shotgun Chili

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Linda

1 pound of el cheapo ground beef.

1 pound log of Jimmy Dean Spicy Sausage

1 pound kidney beans (non canned)

1 pound black beans (non canned)

1 32oz box or Beef broth

2 cups of tap water

1 jar of RAO’s Marinara sauce

1 can stewed tomatoes

1 medium size yellow onion

1 green bell pepper

One Garlic clove

2 tablespoons Chili powder

2 teaspoons of ground cumin

2 teaspoons of smoked paprika

1 ½ teaspoons of Kosher salt

¾ teaspoon of ground pepper.

⅓ cup of olive oil

Shredded Cheese

Sour Cream *All these ingredients are available from just about every grocery store. Don’t waist your money on that overpriced organic crap. *Also! I make this recipe in an Instant Pot. If you don’t have one? get one.

Here we go....

note: First Dice the onion and bell pepper into tiny tiny pieces. Just keep chopping! We are trying to camouflage them in the chili. Kids love the flavor but if they see anything that resembles a vegetable? You will hear the Ol’ “I don’t like it”. Let’s avoid that.

Next smash the garlic clove with the side of the knife. Then dice it the same as the onion and bell pepper(keep them separated on cutting board)

A quick purée of the stewed tomatoes in the blender also makes it more kid friendly.

Set Instant Pot to “Sauté” and let it heat up for a few minutes. Then pour in your olive oil and let it heat up. Dump in your diced garlic and cook it until the garlic softens up. Stirring with a wooden spoon.

Next put in that Jimmy Dean and your ground beef. Chop it and stir it with the wooden spoon until it’s all browned. Now put in your diced bell pepper and onion and stir.

Dump in the beef broth, water & tomatoes, RAO’s sauce, beans and spices. Give it a quick stir and put the lid on and pressure cook it on High for 50 minutes(make sure Keep Warm is OFF) (cook times might vary with different cookers, sneak up on it!)

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