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HERSHEYPARK “Texas Style” Chili




Source of Recipe


the web


List of Ingredients




3 Tbsp. Wesson Oil
2 Cups Onion, finely diced
3 Tbsp. Garlic, finely minced
2 Cups Banana Peppers, finely diced
1 Cup Green Peppers, finely diced
4 oz. Can Green Chilies, chopped
1 lb. Lean Ground Beef cooked and drained
1 lb. Round Steak, broiled to medium rare and cooled then cut into small dice (1/4 x 1/4x/1/4)
1 lb. Boneless, Skinless Chicken Breast, broiled and cooled then cut into small dice
1 lb. Italian Rope Sausage, cooked and cooled then cut into small dice
1 10 oz. Can Chicken Stock
1 10 oz. Can Beef Stock
1 15 oz. Can Tomato Sauce
1 15 oz. Can Diced Tomatoes
1/4 Cup Texas Pete Hot Sauce
1/4 Cup Frank’s Hot Sauce
3 Tbsp. Chili Powder
2 Tbsp. Cumin
Salt and Pepper to taste


Recipe



1. In a large pot simmer the oil, onions, garlic, banana pepper, green peppers and the green chilies. Cook until peppers are tender.
2. Add the cooked ground beef, round steak, chicken breast and Italian sausage. Simmer until all meat is warm and mixed together well.
3. Add to this pot the chicken stock, beef stock, tomato sauce, diced tomatoes, Pete and Frank’s Hot Sauces, chili powder, cumin and salt and pepper to taste.
4. Mix well and simmer fro 2 hours, taste and add seasoning so it is just right.

May be topped with cheese and served with rice, beans or corn bread.