Recipe - Three-Bean-And-Meat Chili

1 pound Mild or hot Italian sausage
4 pound Lean ground beef
One fourth cup Olive oil
4 Onions; chopped plus extra
for garnish
1 cup Basic Spice Mix or spices of
choice
1 cn (12ounce) tomato paste
One half cup Red wine
1 cn (1pound) crushed tomatoes
2 cn (1pound) peeled tomatoes
1 cn (15ounce) kidney beans
1 cn (15ounce) black beans
1 cn (15ounce) pinto beans
1 pound Cheddar cheese; grated,
optional
1 bn Cilantro; chopped, optional

"Seasoned Greetings" From the L.A. Times.

The most important ingredients in chili are the spices, and many cooks
jealously guard their special blends. But there is a way you can give away
your chili recipe without giving away the whole thing. Bottle your
seasonings and attach the recipewithout the spice instructions. Tell them
that information is too hot to handle. If you don't have a favorite spice
mix or chili recipe, you can borrow ours.

Remove sausage from casings and add with ground beef to large stock pot
over mediumhigh heat. Brown meat, then cook through, about 15 minutes.
Using slotted spoon to drain excess fat, transfer meat to large mixing
bowl. Discard any excess fat from pot. Heat olive oil in same stock pot,
add onions and cook over low heat, until translucent, about 10 minutes.
Reduce heat to low, stir in Basic Spice Mix, tomato paste and wine. Stir in
crushed and peeled tomatoes. Add kidney, black and pinto beans and simmer,
uncovered, stirring often for 30 minutes.

Serve with grated cheddar cheese, extra chopped onion and chopped cilantro

16 servings

Posted to CHILEHEADS DIGEST V4 #227 by Judy Howle howle@ebicom.net on
Dec 07, 1997