Ingredients: |
Ingredients: 2 lbs. fresh ground round
2 lbs. fresh ground sausage
1 bunch of celery stalks
2 large Vidalia onions
2 green bell peppers
1 red bell pepper
3 large cloves fresh garlic
fresh cilantro (to taste)
4 14.5 ounce cans Stewed Tomatoes
1 12 ounce can Tomato Paste
~2 cups water
1 tbs. Seasoned Salt
2 tsp. fresh ground pepper
5 tbs. Chili powder
2 tbs. Cumin
½ tsp. Paprika
½ tsp. Mustard
3 beef bouillon cubes
2 tbs. Worchester Sauce
1 tsp. fresh lemon juice
2 tsp. Kitchen Bouquet Sauce
Optional Ingredients:
Hot Peppers (as many as you can handle!) - Jalapeño, Cayenne, Serrano, Habanero, Chili Petin, etc.
2 or 3 small Zucchini
1 Egg Plant
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Directions: |
Directions:Brown well ground round and sausage in large Dutch oven and drain fat. Add celery, onion, and garlic that has been cleaned, washed and coarsely chopped. Add seasoned salt and fresh ground pepper. Let cook over medium heat for 5 to 10 minutes, stirring frequently to get a good mix of ingredients.
Cut bell peppers into bite size chunks and add to mixture. At this point you can also add any hot peppers you wish for taste. Jalapeño, Cayenne, Serrano, Habanero, or Chili Petins can add real heat to the taste of the chili if you like hot foods. Without them the chili has a pretty mild flavor.
Add stewed tomatoes, tomato paste and sufficient water to create enough a nice sauce. Add remaining ingredients and stir until well mixed. Feel free to work in your favorite spices. I sometimes add fresh ground ginger to give it a lighter flavor. As this point you can also add either the zucchini or egg plant if you wish to try it. I usually don’t since the texture of either tends to get a bit mushy as the chili simmers.
Cover and let chili simmer on low heat for at least one to two hours before serving. It is usually best to let it simmer for several hours to give all the flavors a chance to come out and blend nicely.
This recipe makes a Texas sized pan of chili, so you may need to adjust it to the size of your group. Serve with corn bread/ honey butter, grated cheddar and sour cream. |
This recipe for Jon's Chili is from