Homemade Meaty Chili
1⁄4 cup cooking oil
2 Cans Kidney Beans
2 Cans Pinto Beans
2 Cans Baked Beans
1 Pound Hamburger (browned-drained)
1 Package Frozen Meatballs
1 Pound Pork Sausage (cooked-cut into chunks)
2 Pound Kielbasa (cut into chunks)
2 -8 Ounces Can Tomato Sauce
1 Cup Ketchup
2 Tablespoons Crushed Red Chili Peppers
2 Medium Garlic Cloves, minced
1 Small Onion, finely chopped
1 1⁄4 Teaspoons Oregano
1⁄2 Teaspoon Paprika
1 1⁄2 Teaspoons Ground Cumin
1 1⁄4 Teaspoons Salt
1⁄8 Teaspoon Cayenne Pepper
1 Package of Carroll Shelby Chili Mix
Heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add all beans and remaining meats.
Add tomato sauce, crushed red chili, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.