Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

What Goes Down, Must Come Up Chile




Source of Recipe


Capt Ribman


List of Ingredients




1 lb. Pork Sausage
1 lb. Pork Shoulder, Diced
1 Red Onion, Chopped
1 16-ounce can Diced Tomatoes
2 15-ounce cans Chili Beans
1/2 cup Red Wine Vinegar
2 tablespoons Chili Powder
2 Anaheim Peppers, Chopped
1 tablespoon Cumin Seed
2 Cloves Garlic, Crushed
1 tablespoon Seasoning Salt
1 1/2 cups Water

Recipe



Cook meat in large soup pot and a few tablespoons of the water until the pork is no longer pink. Add the onions, peppers and tomatoes. Sauté. Add the remainder of the ingredients and cook on low heat for 2-3 hours.