"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers


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This recipe for WORLD'S BEST CHILI, by , is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, February 4, 2011


4 tbsp vegetable oil
2 lg onions, chopped
4 lg garlic cloves, minced
4 lbs lean stew meat, cut in small cubes
3 lbs bulk pork sausage
2 (1 lb 12 oz) cans whole tomatoes
2 (6 oz) cans tomato paste
6 tbsp chili powder
3 tsp cumin
1 tbsp oregano
2 (1 lb) cans baked beans
2 tsp salt
2 tsp sugar
2 tbsp unsweetened cocoa powder
2 (15 oz) cans kidney beans, drained
1 (15 oz) can pinto beans, drained

In a large heavy saucepan, heat oil. Saute onion and garlic until soft but not brown. Add beef and sausage. Cook until brown; drain off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar, and cocoa powder. Simmer partially covered for 2 hours stirring often.

If too dry add a little water. Stir in kidney and pinto beans. Cook 30 minutes longer or until meat is very tender. May be refrigerated or frozen. Before serving remove any excess fat.




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