Little River Chili
Source of Recipe
Trish (RC)
List of Ingredients
2 lbs. ground beef (chili grind)
1 lb. ground pork (chili grind)
1 lb. ground Italian sausage
12 oz. Mexican chorrizo sausage
1 tsp. black pepper
2 beers or 750ml zinfindel
1 tsps. oregano -- (1 to 3)
2 Jalapeno peppers (chopped)
1 tbsp. cumin powder
2 tbsps. chili powder -- (2 to 4)
1 tbsp. salt
4 cloves crushed garlic
1 16 oz. can tomato sauce
1 tbsp. finely chopped green onions
2 tbsps. chopped bell pepper
Recipe
Mix all the meat in a large kettle, then cut open the chorrizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats. Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato sauce, beer (or wine) and all of the seasonings. It is a good idea at this early juncture to use only half of the chili pepper and oregano and reserve the rest until later so that you can season to your taste.
Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.
Sample again and add additional cumin, chili pepper, oregano, Jalapenos to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty Presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses.
Feeds 6 to 8. Enjoy
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