Yield: 10 servings
|6 ounces||Pork sausage, country-style bulk|
|1 tablespoon||Olive oil|
|3 pounds||Beef sirloin, boneless, trimmed cut in 1/2\" cubes|
|2 cups||Beef stock or low-sodium beef broth|
|1 can||(8 oz) tomato sauce, low-sodium|
|1 can||(6 oz) tomato juice, spicy or plain|
|½ teaspoon||Worcestershire sauce|
|6 tablespoons||Chili powder; (to 11 tbsp)|
|1 tablespoon||Onion powder|
|1 teaspoon||Garlic powder|
|2 teaspoons||Hot red pepper sauce|
|1 tablespoon||Cumin; ground|
|10 cups||(to 12) long-grain|
|\N \N||White rice; cooked|
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 2:30
1. In an 8-qt Dutch oven, saute the sausage over moderately high heat for 3 mins or until browned. Using a slotted spoon, transfer the sausage to a plate. Heat the oil in the Dutch iven, add the beef, in batches if necessary, and cook for 3 mins or until browned, turning frequently.
2. Return all the meat, and any juices that have collected, to the Dutch oven. Stir in the stock, tomato sauce, tomato juice, Worcestershire, beer, as much chili powder as you dare, the onion and garlic powders, and 1 tsp of the hot pepper sauce; bring to a boil.
Lower the heat and simmer, covered, for 1½ hours or until the beef is tender.
3. Stir in the cumin, the remaining 1 tsp of red pepper sauce, and the salt. Cook, partially, covered, 30 mins longer or until the flavors are well blended. For each serving, place a heaping spoonful of rice in a soup plate and ladle chili on top. Makes 10 to 12 servings.