John E's Hot Chili
Source of Recipe
courier journal
List of Ingredients
5 strips bacon
1 onion, chopped
3 or 4 Italian sausage links, cut into bite-size pieces
1½ pounds ground Italian sausage
1½ pounds ground beef
3 pounds beef chuck, cut into bite-size pieces
1 (14½-ounce) can tomatoes
1 (29-ounce) can tomato sauce
¾ cup bottled chili sauce
1 (16-ounce) can pinto beans
1 (16-ounce) can kidney beans
½ pound fresh mushrooms, sliced
½ green pepper, diced
1 clove garlic, crushed
3 to 5 jalapeno peppers, diced
2 to 3 tablespoons crushed red pepper
Salt and pepper, to taste
1 teaspoon oregano
2 cups water
Garnishes: shaved cheddar, minced onion, jalapenos or nacho chips
Recipe
In a large kettle, fry bacon until crisp. Remove from kettle. Crumble. Set aside.
Add onion to bacon drippings. Sauté until translucent, 5 minutes or so. In batches, either in the chili kettle or in a separate skillet, brown the Italian sausages, ground beef and chuck in bacon drippings, adding to large pot when browned. Add crumbled bacon.
To the meat in the pot, add tomatoes, tomato sauce, chili sauce, pinto beans, kidney beans, mushrooms, green pepper, garlic, jalapeno peppers, red pepper, salt and pepper, oregano and water. Bring to a boil. Reduce heat. Simmer 2 to 4 hours. It's better served the next day.
Chef Lee warns that this makes a very hot and spicy chili. You can cut down on the amount of jalapenos and dried red pepper, or serve it over white rice, to help cool the palate between bites.
Garnish with shaved cheddar cheese, minced onion, jalapenos or nacho chips if desired.
Makes 12 servings.
Nutrition data: 848 cal
|
Â
Â
Â
|
member logon
