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Hoggys Secret Recipe Award Winning Chili




Source of Recipe


Chef Tom Savarise, Hoggy's


List of Ingredients




tomato sauce 1 #5 can
diced tomatoes 1 #5 can (drained)
worcestershire sauc 1/4 cup
water 1 gal.
ground beef 10 lbs.
spicy italian sausage 5 lbs.
lawry&Mac226;s seasoned salt 1/4 cup
onion powder 1/4 cup
ground oregano 1/4 cup
black pepper 1/4 cup
garlic powder 1/4 cup
gebhartís chili powder 2 cups
brown sugar 1/2 cup
ground cumin 1/2 cups
yellow onions 1.5 colosal
green peppers 2 lg.
jalapeno peppers 1.5 lg.
margarine 3 tbsp.


Recipe



Cook ground beef And spicy italian sausage in seperate ronduleís, making sure they are finely chopped. Drain grease thoroughly. Finely dice the green peppers, onions, jalapenos and add to large stock pot with margarine.

Cook until vegetables become soft. Reduce heat and add diced tomatoes and all dry ingredients. Mix thoroughly. Add all wet ingredients and mix thoroughly making sure to disolve any ingredients stuck to the bottom and sides of the pot. Bring to a rolling boil for ten minutes. Stirring occasionaly. Puree all ingredients in the stock pot using a bermixer. Add the cooked ground beef and spicy italian sausage and mix thuroughly. Simmer for twenty minutes stirring occasionaly. Remove from heat and transfer into an 18‰ x 26‰ 4‰ deep lexan pan and put in the walk-in uncovered until cool. yield 2.5 gallons