Prep Time
? minutes
Cook Time
3-4 hours
Total Time
? minutes
This is what Rich has based his Chili on for years. This recipe is a good starting point for any chili recipe.
2 lb. ground beef (or turkey)
2 lb. hot Italian sausage
4 cloves of chopped garlic
4 medium onions
6 stalks of celery
2 green peppers
1 red pepper
3 tbsp. chili powder
½ tbsp. Cheyenne pepper
½ tsp. basil
1 tbsp. parsley flakes
3 bay leaves
12 oz. beer
32 oz. can kidney beans (light or dark)
1 large can of tomato puree
1 tbsp. Romano or Parmesan cheese
2 tbsp. olive oil
1 full cup of olive oil
In two separate frying pans add 2 tbsp. of oil and 2 cloves of chopped garlic. Heat until garlic browns a little, then add the ground beef/turkey to one pan and add the sausage to the other and heat until browned. After the meat is browned disregard about half of the garlic.
While the meat is cooking, chop up the onions, celery and peppers. Sauté the chopped vegetables (in the pan that the chili will be made in) in one cup of olive oil. Add all the spices (except the bay leaves) to the sautéing vegetables. After sautéing for a little while, and the spices are mixed in well, add the meat, kidney beans (with juice), puree, and beer and mix well. Simmer for 3 to 4 hours on medium heat covered (with the lid cracked a little) stirring occasionally. Add water while simmering, if needed.
LAST HOUR: Add the bay leaves and cheese. (Take out the bay leaves before the chili is served.)
#Porter
Cathy Porter