Tidewater Chili

From Bill Chaple

 

Oklahoma City classmate, Bill Chaple, has sent us a very spicy recipe for a chili with a kick...”it may be called ‘chili’ but is anything but that...we make this for large gatherings during the winter months, the perfect accompaniment for the upcoming football bowls.”

 

     2          pounds Surry County Virginia Smoked Sausage

                 (Italian Smoked Sausage can be substituted)

     5          pounds lean ground Chuck

     4          large Onions, chopped

     4          cloves Garlic, minced

     1/3       cup Peanut Oil

     3          28-ounce Italian Plum Tomatoes

     2          29-ounce cans Tomato Puree

     2          teaspoons dried Oregano flakes

     2          tablespoons Crushed Red Pepper flakes

     1          tablespoon Salt

     1-1/2    tablespoons dried Basil

     1/3       cup Chili Powder

     2          tablespoons Cumin

     4          15-ounce cans Red Kidney Beans, drained

 

In a large stock pot, saute onion and garlic in peanut oil over medium heat.

 

Stir in tomatoes, tomato puree, herbs and spices; simmer while meats are browning.

 

Cut sausage into 1/2-inch pieces and brown in a separate skillet. Drain and add to tomato mixture. Brown the ground chuck in several smaller batches; drain and add to mixture.

 

Simmer for 1 hour. 18 to 20 servings.

 

Published Dec 30, 2003

Copyright ©2003 The Ponca City News