Monday, November 10, 2008
Thought about sharing the wealth of my Chili recipe. It is in high demand when Fall comes.
I have only entered this once in a chili cook-off, thinking of trying it again, for laughs.
1 1/2 pounds ground beef (lean)
1 pkg smoked sausage (I use lite/turkey)(sliced/quartered)
1 10 oz jar salsa (pick your heat level)
1 16 oz can V-8 (vegetable juice)
1 can tomato paste
1 8 oz can diced tomatoes
1 medium/large onion chopped
1 green pepper chopped
1 large can chili beans
1 medium can kidney beans
1 medium can black beans
2 Tbsp Cumin
4 Tbsp Chili Powder
For Toppings Bar:
shredded cheese (cheddar & pepper jack are our faves)
The game plan...
In a large stockpot, combine salsa, V-8 juice, tomato paste & diced tomatoes. Allow to heat to a low boil.
Meanwhile,brown the ground beef with the onions (drain off fat). Saute the peppers with the sausage pieces. Season with Cumin & chili powder. Add to tomato mixture, stir well.
Simmer for 90 minutes on med-low heat, stirring occasionally to avoid burning. Drain/rinse black & kidney beans. Add to chili. Put the chili beans into the mix without draining (to retain flavoring). Stir well, simmer an additional 30 + on low until ready to serve.
In the last 1/2 hr before serving, prep your toppings bar (or put all the bowls of stuff on a lazy susan in the middle of the table for ease of access).
Gather up spoons & bowls and enjoy!
** This chili is best if it is chilled overnight (if it can last that long!)