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G.J.'s Chili Recipe

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This recipe for G.J.'s Chili, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Carter
Added: Friday, July 21, 2006


1 lb. ground beef
1 lb. hot and spicy sausage (Jimmy Deans)
1 T. sugar
1 T. paprika
1 T. cumin
2T. chili powder
1/2 T. salt
1/2 T. fresh ground pepper
2 cloves garlic
3 roma tomatoes (diced)
1 lg onion, diced (vidalia if available, sweet if not)
2 green bell peppers, diced
2 jalapeno chilie's, diced
2 serrano chilie's, diced
2 pablano chilie's, (1 diced & 1 whole)
1 habanero chili, minced
1 32 oz. can tomato sauce (Huntz)
1 15 oz. can tomato sauce (Huntz)
1 15 oz. can water
1 15 oz. can chili beans, undrained (Bush's)
1 15 oz. can dark kidney beans (drained)
1 15 oz. can light kidney beans (drained)
1 15 oz. can pinto beans (drained)
1 15 oz. can black beans (drained)

1) Brown ground beef and sausage together over med. heat, drain, reserving 2 T. of grease in the meat mixture.

2) Add sugar and spices to the meat mixture. Let simmer 10 min.

3) Add diced tomatoes (including canned ), onions, bell peppers, chili peppers, and garlic, to the meat mixture. Cover and simmer 1/2 hr. stirring often.

4) Add tomato sauce and water, bring to a boil, reduce heat to a simmer for 1/2 hr.

5) Slice remaining pablano chili lengthwise and put in pot (this goes in the chef's bowl)

6) Add the beans, simmer uncovered 1 hr, then cover and simmer at least 2 more hr's. before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hr




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