"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zesty Chili Recipe

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

Deborah Johnson
Added: Wednesday, July 9, 2008


3 lbs. ground chuck
1 lb. mild Italian sausage
4 cloves garlic, minced
1/4 c. olive oil
3 cups onion, chopped
2 3/4 cups water, divided
2 cups celery, sliced
3, 14.5 oz. cans diced tomatoes, undrained
2, 15 oz. cans tomato sauce
1, 16 oz. jar salsa
3 T. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. salt (optional)
1 tsp. pepper
1/4 c. all-purpose flour
1/4 c. yellow cornmeal
Shredded cheddar cheese, sour cream, sliced green onions, sliced ripe olives (all optional)

1. In Dutch oven over medium-high heat, brown ground chuck and garlic in olive oil.
2. Add onion; cook and stir for 5 minutes.
3. Stir in 2 cups water and next nine ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender.
4. Combine flour, cornmeal and remaining water; stir until smooth.
5. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened.Garnish with cheese, sour cream, onions and olives.




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