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Larry’s Award Winning Southwest Chili Recipe

Ingredients

Scale
  • 6–8 slices bacon, fried and drippings reserved
  • 1 onion, diced
  • 3–4 cloves garlic, minced
  • 2 cans Rotel, mild or hot, depending on your taste
  • 2 cans black beans, drained and rinsed
  • I can sliced mushrooms not drained
  • 1 lb ground Italian sausage
  • 1/2 lb andouille sausage
  • 2 pkgs Chili-O Seasoning with Onions

Instructions

Fry bacon and set aside.

In the bacon drippings, add the onions and garlic. Saute’ 5-6 minutes and set aside.

In a large skillet cook the Italian sausage until no longer pink.

Take the andouille sausage out of the casing and add to the skillet. Break up and cook along with the other sausage.

Add the onion and garlic mixture to the sausage and combine.

Pour in the Rotel, black beans, mushrooms and the crumbled bacon. Add the 2 pkgs Chili-O and 2 Rotel cans of water.

Stir well until all combined. You can cover and simmer on the stove top for an hour and enjoy or place in your crock pot and cook on low all day.

Find it online: https://friedpiesandfireflies.com/larrys-award-winning-southwest-chili/