Monika McDougal's Chili
Source of Recipe
Butler University
List of Ingredients
8 ounces hot Italian sausage
2 cups Chopped Onion
2 cups chopped green bell pepper
8 garlic cloves, minced
1 pound of ground sirloin
3 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons ground cumin
3 tablespoons tomato paste
2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
~2 tablespoons bay leaves
1.5 cups of a French red wine
2 (28-ounce) cans whole tomatoes undrained and coarsely chopped
1 (15-ounce) plain kidney beans, drained
1 (15-ounce) dark red kidney beans, drained
1/2 cup (2-ounces) shredded sharp cheddar cheese
Recipe
Brown sirloin and italian sausage in a frying pan. Add onions, green bell pepper, garlic cloves while browning the meat. Make sure to stir frequently to crumble the meat.
Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt, and crumbled bay leaves. I recommend adding one ingredient at a time and stirring it in before adding another one. Mix thoroughly.
Transfer substance to tall pot. Stir in wine, tomatoes and juice, and kidney beans; bring to boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Uncover and cook for 30 minutes more, stirring occasionally.
Taste your production to make sure it tastes good. Add a few more spices if bland.
Place in frig and allow for it to stand at least overnight.
When ready to eat it, heat and place cheese on top before eating.
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