astray recipes: Now, thatsa chili

Categories: Chili; Sausage; Meats; Vegetables
Yield: 1 servings

Measure	Ingredient
2 pounds	Lean ground beef
1 pounds	Italian hot link sausage,
	Casings removed
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),
	Drained
1 can	Tomato paste (6 ounces)
⅔ cup	Beer
¼ cup	Chopped fresh parsley
¼ cup	Burgundy (or other dry red
	Wine)
¼ cup	Dijon mustard
1 tablespoon	Dried oregano
1 tablespoon	Dried basil
1 teaspoon	Salt
1 teaspoon	Ground pepper
2 tablespoons	Lemon juice
	Grated cheese
	Chopped green onions
	Commercial salsa
	Sour cream

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

now, thatsa chili