Kevin's avalanche chile
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | slices | Bacon, diced |
| 4 | Breakfast link sausages, cut to 1/2 inch pieces | |
| 1 | pounds | Ground chuck |
| 2 | mediums | Red onions, chopped |
| 4 | Cloves garlic, minced | |
| 1 | Dry habanero pepper, crushed | |
| ½ | Stick celery, chopped | |
| ½ | Zucchini squash, chopped (optional) | |
| 2 | teaspoons | Worcestershire sauce |
| 2 | teaspoons | Cayenne powder |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Black pepper |
| 2 | cans | (16 oz. ea.) Italian-style tomatoes |
| 1 | can | (16 oz.) pinto beans, drained |
| 2 | cans | (16 oz. ea.) kidney beans, drained |
| ½ | can | Beer |
Directions
Fry bacon and sausage in a large skillet until. Remove from skillet and drain well. Brown ground chuck with onions over medium heat; drain and add to Crock-Pot. Add bacon, sausage and remaining ingredients; stir well.
Cover and cook on High setting 6 to 8 hours.
NOTES:
I like the zucchini but my family doesn't. Follow your heart. You can, of course, use dry beans instead of canned beans. The beer burns off long before the chile is done, but it's necessary for flavor.
Posted to FOODWINE Digest 19 Dec 96 From: Kevin A Straight <straight@...> Date: Fri, 20 Dec 1996 12:17:28 EST