Directions: |
Directions:1. Chop green pepper, onion, Serrano peppers, and celery very coarsely.
2. Cook sausage in bottom of chili/stock pot over medium-low heat. Chop small as it cooks.
3. Meanwhile, cook ground beef over medium heat in separate skillet. Add garlic salt, Mexican-style chili powder, crushed red pepper and ground black pepper, to taste.
4. Drain ground beef when done cooking. Add ground beef to chili pot and mix with sausage.
5. Add coarsely chopped vegetables and stir.
6. Add all beans and tomatoes and stir.
7. Add tomato juice and water and stir.
8. Add chili powder to taste.
9. Bring chili just to a boil and then turn down to a very low simmer. Let simmer 1 hour, stirring occasionally.
10. Add whole peeled tomatoes, re-season if necessary and continue to simmer for 1-2 more hours, stirring occasionally. Observe vegetables for desired tenderness.
11. When chili has ½ hour left to simmer, add 2 Tablespoons brown sugar (or more for sweeter chili), and stir well. |
Personal
Notes: |
Personal
Notes: Warning: This chili is fairly spicy and not for the faint of heart! You can make it milder by using more green pepper and eliminating the crushed re pepper and serranos. You could use another pepper, such as an Anaheim for additional flavor with less spice.
Note: This chili is named Method Chili because I have found this to be the best method for eliminating the fat, yet retaining the flavor.
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