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Puffy Cat Chili




Source of Recipe


Chili Cats


List of Ingredients




Hot Sausage
½ t Salt
½ t Sage
¼ t Black pepper
1/8 t Marjoram
1/8 t Savory
½ t Crushed red pepper flakes
½ lb Ground pork
1/8 c Cold milk

Combine all ingredients thoroughly. Refrigerate at least 30 minutes.

Chili Seasoning Mix
6 T Chili powder
2 T Ground cumin
1 T Salt
1 T Ground cayenne pepper
1½ c Water

Add water to dry ingredients, mix well and set aside.

Recipe



Step 1
1 lb Ground chuck
½ lb Hot sausage (above)
½ lb White onion, chopped
½ lb Green and/or red bell peppers, chopped
1½ c Tomato juice
1 can Diced tomatoes with juice (27 oz)
Chili Seasoning Mix (above)

Brown the beef and sausage over medium heat. When they are halfway done, add the onion, peppers, and garlic and continue to sauté until the onions are clear.

Add the tomato juice, tomatoes, and seasoning mixture and mix thoroughly.

Cover and simmer for 1 hour.

Step 2
1 can Light red kidney beans (27 oz)
1 can Dark red kidney beans (27 oz)

Add the beans and simmer for 30 minutes.

Remove from heat and cool down quickly with an ice bath. Cover and refrigerate. Before serving or freezing, skim any fat from the top of the chili.

Makes approximately 1 gallon.

Notes

It is generally less economical but you can substitute a ready-made bulk hot sausage instead of making it.

Better flavor is obtained through blending different ground chilies although you can use a regular chili powder mix.

The heat level of this chili is highly dependent on the chili powder(s) used. If concerned about the heat, cut back on the amount and adjust during the last half hour of cooking.

Using a leaner cut of beef will yield very little difference in flavor. Feel free to substitute chili grind or chunks of beef.