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