Chili
I just made a great pot of chili (as defined by my husband), and I need to write it down.1 pound mild Italian Sausage
1 pound ground beef
start browning. while cooking, add:
2 cloves garlic, cut in about 6 pieces
1/2 large onion, chopped
1 green pepper, chopped
3 tablespoons chili powder
1 tablespoon cumin
after the meat is browned, add:
1 tablespoon worcestershire sauce
1 28 oz can of chopped tomatoes
1 14 oz can black beans
1 14 oz can corn (not cream style)
3 14 oz cans kidney beans
enough water to dislodge the last kidney beans without dirtying another utensil because there has been so much activity in the kitchen that I ran out of room everywhere, including inside the dishwasher
simmer for two hours
serve with the usual: cheese, sour cream, corn bread/butter/honey, sliced apples
Comments:
I discovered, with a recipe for stuffed zucchini, that a combination of sausage and ground beef was much better than just using ground beef. This is another good place to mix it.
The black beans and corn were an experiment that actually worked
The chopped tomatoes, being a store brand, came out as a thick sauce. I'm not a tomato fan, so no visible tomatoes is a plus as far as I'm concerned.
The two hour cook time was a result of not realizing just how long the corn bread was going to bake...if I hadn't wasted so much time on the internet, it would have been only 1 1/2 hours and we would have eaten at a decent hour. But the longer the better with chili.
This is not exceptionally hot. I usually add an anaheim pepper, but it was sort of...liquid.
The picky eater (who usually picks the hamburger out and eats that and the cheese and most of the apple slices and no corn bread; the family line is "more for us!!") actually ate two more spoon fulls this time. Her official comment is "weird," which is actually an improvement on her usual.
I used an 8 qt dutch oven. It just barely held everything. A larger pot is recommended.
posted by Marion @ 8:45 PM
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