Recipe: Perfect Thick Ass Three Meat Chili

Thick Ass Three Meat Chili. Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Three Meat Chili – Aunt Bee's Recipes.

A place for Amateurs and models with thick thighs to share images of your beautiful thick thighs and luscious curves. Ass is ok as long as the thighs or legs are in the picture. No graphically explicit sexual activity (i.e. intercourse and/or masturbation). You can cook Thick Ass Three Meat Chili using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Thick Ass Three Meat Chili

1. It’s 1 lb of Ground mild Italian sausage.
2. Prepare 1 lb of Ground sirloin.
3. It’s 1 packages of Applewood bacon.
4. You need 1 of Red bell pepper.
5. You need 1 large of jalapeño pepper.
6. It’s 1 of Yellow onion.
7. Prepare 2 packages of McCormick hot chili seasoning packet.
8. Prepare 4 can of 8 ounce canTomato sauce.
9. It’s 2 can of 15.5 ounce can of light red kidney beans.

Sur.ly for WordPress Sur.ly plugin for WordPress is free of charge. Sur.ly for Drupal Sur.ly extension for both major Drupal version is free of charge. Sur.ly for any website In case your platform is not in the list yet, we provide Sur.ly. Consider that there is three pounds of meat in the recipe which ensures that it is hearty and filling.

Thick Ass Three Meat Chili instructions

1. If possible use a cast-iron frying pan fry up the bacon first drain a little bit of the Bacon grease. Chop up the slices of bacon.
2. Cook the Italian sausage and the ground beef. to save time you can combine both of the meats while cooking.
3. Chop the onion red bell pepper and jalapeño I prefer to have large slices to add texture to the chili remember it's thick ass chili.
4. Combine all the meats and the produce together in a crock pot or slow cooker. Add the two season packets bring to a boil stirring occasionally. Once brought to a boil and let it simmer for about 20-30 minutes then turn heat to low.
5. I find that all the flavors seem to come together better when I heat it up the next day. So if you can let it sit for a day it should be worth while. If not no big deal the Italian sausage might be the dominant flavor.

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