I've been altering this recipe for years. Last night, the grandson and I did this together, and I think it was the best yet. Of course everyone likes something different, but y'all might give it a try and let me know what you think! I think the Brook's beans make the difference...use the hot variety if you like more intensity. I'm a bit of a wimp when it comes to heat.
Connie's Best Chili
1 1/2 lb ground chuck, browned, drained & crumbled
1 lbs hot style pork "roll sausage"
2 30 oz cans Brook's chili beans (mild) w/juice (or one tall can)
2 29 oz cans diced tomatoes with juice
2 29 oz cans tomato sauce
1 large onion, chopped
1 large green peppers, diced (opt)
1 tbl granulated garlic
1 tbl dried oregano
1 1/2 tbls brown sugar
1 tbl cumin
1 tbls chili powder
1 tbl salt
1 tsp pepper
Louisianna Red Hot Sauce to taste
I cook the meat in a large bowl in the microwave...it makes less mess, I think. Once it's drained, dump it in a large pot with the rest of the stuff. Heat on med/high, stirring, until it's heated, then turn heat down to med/low and simmer, stirring frequently, for another hour or longer. The simmering allows the flavors to meld.
We get by with a little help from our friends