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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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Darlene Gofigan
Servings: 10 |
| This recipe is from one of my co-workers, Darlene
Gofigan. Darlene says, "Always season to your taste." And,
she is correct. When she sees this recipe, she will notice
that I have changed the amount of the heat (additional chili
powder and cayenne). I prepared this recipe for the annual
"Chili Cook-off" at the Fall Festival and it took first
place. |
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Ingredients
3 pounds Ground
Chuck
½ polish sausage, Turkey
½ polish sausage, Beef
½ polish sausage, Hot
2 medium bell pepper, diced
2 medium onions, diced
1 (28-ounce) canned tomato sauce
2 (15-ounce) canned tomato puree
1 (12-ounce) canned tomatoes with green chilies, diced
1 (28-ounce) canned tomatoes
2 (15-ounce) canned kidney beans
1 tablespoon cooking oil
7 tablespoons chili powder
4 teaspoons salt
3 teaspoons fresh cilantro
1 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon cayenne
1 tablespoon sugar
3 cloves garlic
2 stalks celery
1 teaspoon crushed red pepper |
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Cooking Method
Add meat, onion and bell pepper to cooking oil.
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Cook and stir
until meat is brown.
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Drain off fat.
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Stir in all remaining ingredients
except beans.
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Heat to boiling, stirring occasionally.
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Reduce heat; cover and
simmer for 2 hours.
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Stir in beans and simmer for 4 hours.
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