Best chili

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Constance

Master Chef
Joined
Oct 17, 2004
Messages
8,173
Location
Southern Illiniois
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

[FONT=&quot]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. [/FONT]
 

Latest posts

Back
Top Bottom