|2 pounds||Lean ground beef|
|1 pounds||Italian hot link sausage,|
|1 large||Onion, chopped|
|½ cup||Sliced fresh mushrooms|
|1½ tablespoon||Minced fresh garlic|
|¼ cup||Chili powder|
|2||To 3 Tbl Ground cumin|
|2 cans||Italian-style chopped|
|Tomatoes (16-ounce cans)|
|1 can||Kidney beans (16 ounces),|
|1 can||Tomato paste (6 ounces)|
|¼ cup||Chopped fresh parsley|
|¼ cup||Burgundy (or other dry red|
|¼ cup||Dijon mustard|
|1 tablespoon||Dried oregano|
|1 tablespoon||Dried basil|
|1 teaspoon||Ground pepper|
|2 tablespoons||Lemon juice|
|Chopped green onions|
Cook the ground beef and the sausage meat in a large Dutch oven until the beef crumbles and browns. Drain the meat, then return it to the Dutch oven. Add the mushrooms and garlic. Cook, stirring constantly, for 3 minutes. Stir in the chili powder, cumin, tomatoes, beans, tomato paste, beer, parsley, Burgundy, mustard, oregano, basil, salt, pepper and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for 1 to 2 hours. Serve the chili with your choice of condiments.
Makes 11 cups.
[John C. Justice; Birmingham, Alabama] [Ever-Changing Chili; Dana Adkins Campbell] [Southern Living; January 1995] Posted by Fred Peters.
From: Fred Peters Date: 07-28-95 (20:46) (19) (E)Cooking
Random recipe of the day