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A Cooking Adventure with Thom


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Darlene's Chili

Darlene Gofigan
Servings: 10

 

 

This recipe is from one of my co-workers, Darlene Gofigan. Darlene says, "Always season to your taste." And, she is correct. When she sees this recipe, she will notice that I have changed the amount of the heat (additional chili powder and cayenne). I prepared this recipe for the annual "Chili Cook-off" at the Fall Festival and it took first place.

 

Ingredients


3 pounds Ground Chuck
polish sausage, Turkey
polish sausage, Beef
polish sausage, Hot
2 medium bell pepper, diced
2 medium onions, diced
1 (28-ounce) canned tomato sauce
2 (15-ounce) canned tomato puree
1 (12-ounce) canned tomatoes with green chilies, diced
1 (28-ounce) canned tomatoes
2 (15-ounce) canned kidney beans
1 tablespoon cooking oil
7 tablespoons chili powder
4 teaspoons salt
3 teaspoons fresh cilantro
1 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon cayenne
1 tablespoon sugar
3 cloves garlic
2 stalks celery
1 teaspoon crushed red pepper

Cooking Method


Add meat, onion and bell pepper to cooking oil. 

  • Cook and stir until meat is brown.

  • Drain off fat.

  • Stir in all remaining ingredients except beans

  • Heat to boiling, stirring occasionally. 

  • Reduce heat; cover and simmer for 2 hours.

  • Stir in beans and simmer for 4 hours.

     
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