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Gainsville Chili




Source of Recipe


Internet


List of Ingredients




1/2 lb. Italian sausage (cassings removed, if present)
1 1/2 lb. boneless beef chuck roast, cut into 1/2 inch pieces
1 lage onion, chopped ( 1 cup)
1 med. green sweet pepper, chopped (3/4 cup)
1 garlic clove, minced
2 cups water
14.5 oz. can diced tomatoes, undrained
6 slices bacon, crisp-cooked, drained, and crumbled
6 oz. can tomato paste
1 tablespoon chili powder
1-2 fresh jalapeno peppers, seeded and finely chopped
1 small dried red chili pepper, seeded and crumbled
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
15.5 oz can pinto or kidney beans, rinsed and drained


Recipe



In a 4 qt. Dutch oven or pot, cook sausage until bown. Remove with slotted spoon, reserving drippings in pan. Cook half of the beef cubes in the hot drippings until meat is brown; remove meat from pan. Add remaining meat, onion, sweet pepper, and garlic. Cook until meat is brown. Drain off fat. Return meat to Dutch oven.
Stir in the water, tomatoes, bacon, tomato paste, chili powder, jalapeno peppers, dried chili pepper, salt and oregano. Bring to a boil. Reudce heat. Cover and simmer about 1 1/4 hours or until meat is tender. Stir in bean; heat through. Makes 5 main dish servings.

Slow Cooker: Brown sausage and beef as directed. In a 3 1/2 qt cooker, combine all of the ingredients except the beans. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Stir in beans before serving.; heat through.