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White Mountain Chili Recipe

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

Jim Beckerich
Added: Saturday, October 17, 2009


2 tbsp. vegetable oil
2 1/2 lbs sweet Italian sausage, casing removed
1 lg Spanish onion, quartered
4 med. stalks of celery
2 med. carrots
2 green bell peppers
1 28 oz diced tomatoes
1 cup salsa
15 oz can tomato puree
10 oz. chili sauce
1 tbsp. chili powder
1/2 tbsp. cumin
1 tsp. white pepper
1 tsp. oregano
1 tsp. basil
1 tsp. crushed red pepper
3 cloves garlic, minced
1 bay leaf
2 tbsp.chopped jalapeņo
2 cans (15oz ea. ) kidney beans
1 can (15oz) pinto beans
Beans all rinsed and drained

In a large stock pot, heat the oil over med heat until smoking. Add the sausage and saute until it resembles a course crumb, about 10 min.
Meanwhile, place the onions, celery, carrots and green peppers in a food processor and pulse until very finely chopped. Add the vegetables to the sausage and saute another 6 to 8 mins. until soft.
Add diced tomatoes, salsa, tomato puree and the chili sauce. Stir and bring it to a simmer, then cook 10 mins.
Add the herbs, spices and jalapeņos. Reduce heat to medium-low and simmer 25 min. Add beans and simmer another 15 mins.. Remove bay leaf before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe is from "White Faced Mountain Ski Resort"




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