"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zesty Chili Recipe

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This recipe for Zesty Chili, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Johnson
Added: Wednesday, July 9, 2008


3 lbs. ground chuck
1 lb. mild Italian sausage
4 cloves garlic, minced
1/4 c. olive oil
3 cups onion, chopped
2 3/4 cups water, divided
2 cups celery, sliced
3, 14.5 oz. cans diced tomatoes, undrained
2, 15 oz. cans tomato sauce
1, 16 oz. jar salsa
3 T. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. salt (optional)
1 tsp. pepper
1/4 c. all-purpose flour
1/4 c. yellow cornmeal
Shredded cheddar cheese, sour cream, sliced green onions, sliced ripe olives (all optional)

1. In Dutch oven over medium-high heat, brown ground chuck and garlic in olive oil.
2. Add onion; cook and stir for 5 minutes.
3. Stir in 2 cups water and next nine ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender.
4. Combine flour, cornmeal and remaining water; stir until smooth.
5. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened.Garnish with cheese, sour cream, onions and olives.




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