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Chili from Simon Pearce Restaurant Recipe

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This recipe for Chili from Simon Pearce Restaurant is from Logan Circus Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large onion, chopped
2 large green bell peppers, minced
4 garlic cloves, minced
2 (28 ounce) cans, Italian plum tomatoes with juice
2 (29 ounce) cans tomato puree
1/4 cup chili powder
1 1/2 TBSP crushed red pepper flakes
2 TBSP ground cumin
1 1/2 tsp dried oregano, crumbled
1 TBSP dried basil, crumbled
1 TBSP salt
2 lbs. hot Italian sausage
5 lbs. lean ground chuck
2 (1-pound) cans red kidney beans, drained
sour cream, if desired
Directions:
Directions:
In a large kettle cook the onions, bell peppers and garlic in the oil over moderately low heat, stirring occasionally, until the onions are softened. Add the tomatoes and their juice, the tomato puree, chili powder, red pepper flakes, cumin, oregano, basil, salt and simmer for 15 minutes. While the mixture is simmering, in a large skillet brown the sausage over high heat and drain it on paper towels. Cut the sausage into 1-inch lengths and add it to the tomato mixture. Pour off the fat from the skillet. In the skillet brown the chuck in batches, stirring to break up the lumps and with a slotted spoon transfer browned chuck to tomato mixture. Simmer the chili, stirring occasionally, for 60 to 90 minutes. Stir in beans. Can be made 2 days in advance, cooled and kept chilled and covered. Serve with sour cream.
Number Of Servings:
Number Of Servings:
12-14

 

 

 

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