"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Roger's Chili, by , is from DiCarlo & Company Kitchen Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lb. Chuck roast (7 bone) 1 lb. pork sausage 2 yellow onions 4 chili peppers 6 garlic cloves, crushed 1 large can stewed tomatoes 3 tbsp. cumin 1 tbsp. oregano 1/2 tbsp. salt 1/2 tbsp. black pepper 1/2 tbsp. cayenne pepper 1 lb. pinto beans 3 tbsp. chili powder
Boil beans, reserving 1 1/2 c. liquid. Trim fat and grissle off roast and cut into small cubes. Brown sausage, set aside. Brown roast in 1 tbsp. sausage grease. Add chopped onions and pepper and then the spices. Simmer. Add everything to the beans and simmer at least 3 hours.
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