My Favorite Chili
Many years ago, I worked for a manufacturing plant in Herrin, IL. Â One of the guys would bring in this chili for carry in meals. Â Several of us got the recipe from his wife and it is still my favorite some 30 years later. Â 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. Â I have made this in a crock pot, dutch oven or regular pot on the stove. Â 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.