My Favorite Chili
Many years ago, I worked for a manufacturing plant in Herrin, IL. One of the guys would bring in this chili for carry in meals. Several of us got the recipe from his wife and it is still my favorite some 30 years later. It is important to cook the meats separately so that the flavors stay distinct and do not blend.
I usually add more tomatoes and beans. I have made this in a crock pot, dutch oven or regular pot on the stove. It always turns out great!
Chili
Servings: 6
Ingredients
- 1 lb fresh ground sausage
- 1 lb ground beef chuck preferred
- 3 tablespoons cummin
- 1 med onion chopped
- 6 - 6 inch stalks celery chopped
- 1 - 12 ounce jar chili sauce
- 2 - 4 ounce cans green chili peppers chopped
- 1 clove garlic pressed
- 3 tablespoons chili powder
- 1 - 28 ounce can of tomatoes
- 1 - 40 ounce can of Brooks chili hot beans
Instructions
- Cook each meat in different skillets. (to keep flavors from combining)
- Add 1 tablespoon cummin to each skillet.
- Drain off grease and set aside.
- Mix onion, celery, chili sauce, green chili peppers, 1 tablespoon cummin, garlic and chili powder (mix chili powder with water to form a paste)together and cook for 20 minutes or until almost dry.
- Add the tomatoes, meat and chili beans.
- Simmer for 1 1/2 hours and enjoy!
Notes
I use Red Gold® Petite Diced Tomatos.