Three-bean-and-meat chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mild or hot Italian sausage |
| 4 | pounds | Lean ground beef |
| ¼ | cup | Olive oil |
| 4 | Onions; chopped plus extra for garnish | |
| 1 | cup | Basic Spice Mix or spices of choice |
| 1 | can | (12-ounce) tomato paste |
| ½ | cup | Red wine |
| 1 | can | (1-pound) crushed tomatoes |
| 2 | cans | (1-pound) peeled tomatoes |
| 1 | can | (15-ounce) kidney beans |
| 1 | can | (15-ounce) black beans |
| 1 | can | (15-ounce) pinto beans |
| 1 | pounds | Cheddar cheese; grated, optional |
| 1 | bunch | Cilantro; chopped, optional |
Directions
"Seasoned Greetings" -- From the L.A. Times.
The most important ingredients in chili are the spices, and many cooks jealously guard their special blends. But there is a way you can give away your chili recipe without giving away the whole thing. Bottle your seasonings and attach the recipe--without the spice instructions. Tell them that information is too hot to handle. If you don't have a favorite spice mix or chili recipe, you can borrow ours.
Remove sausage from casings and add with ground beef to large stock pot over medium-high heat. Brown meat, then cook through, about 15 minutes.
Using slotted spoon to drain excess fat, transfer meat to large mixing bowl. Discard any excess fat from pot. Heat olive oil in same stock pot, add onions and cook over low heat, until translucent, about 10 minutes.
Reduce heat to low, stir in Basic Spice Mix, tomato paste and wine. Stir in crushed and peeled tomatoes. Add kidney, black and pinto beans and simmer, uncovered, stirring often for 30 minutes.
Serve with grated cheddar cheese, extra chopped onion and chopped cilantro 16 servings
Posted to CHILE-HEADS DIGEST V4 #227 by Judy Howle <howle@...> on Dec 07, 1997