Now, thatsa chili
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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