2 lbs. Ground Chuck
1 lb. Hot Italian sausage
2 large onions, diced
12 cloves
garlic, diced
1 tbsp. Cumin
1 tbsp. Paprika
1 tbsp. Pure
chili powder
1 32-oz. Can crushed tomatoes
1 16-oz. Can pinto
beans
1 18-oz. Can Northern beans
1 16-oz. Can dark red kidney
beans
Remove sausage from
casings. In large chili pot or Dutch oven, brown beef and sausage.
Remove the meat from pit and set aside. Drain off fat, leaving about
2 tablespoons. Saute΄ onions and garlic in reserved fat about seven
or eight minutes till translucent.
Add the cumin, paprika and chili
powder. Then add the meat back to the pot. Add the crushed tomatoes
and stir the whole pot. Simmer about an 1½ hours, then add the three
remaining cans of beans and simmer for an additional 30 minutes.
Garnish: finely
shredded cheddar cheese, chopped scallions and sour cream.
This chili is hearty and tastes
great with cornbread! And, the "ice"
part?...you're gonna need a
cold one
to wash it down!
