Culinary Cookbook: Chili

Hello to All

What an exciting time this is! The culinary team is thrilled to be a part of another successful year with you in mind. Often times we allow the events of the day or week predict how we respond to a current situation but let me take the time to say that You are a appreciated and that you are very important part of our success. Thank you!

As we close out the summer months fall is approaching at a steady pace. That being said, what says fall more than a great hot pot of chili? I know many of you may have fond memories of visiting that aunt, uncle or family love one who would swear by “their” own chili recipe and was up to ANY one’s challenge. As simple and easy as chili is to make there are a few things that every great bowl of chili must have; the taste of a combination of both sweet & spicy, corn bread, corn muffin or crackers, room enough in your refrigerator to enjoy it the next day (because that is actually when it is best) and finally your choice of a cold beverage to wash down all of that hearty, warm goodness.

Here is a favorite recipe for you to try and enjoy!

Ingredients

• 2 pounds ground beef chuck

• 1 pound bulk Italian sausage

• 3 (15 ounce) cans chili beans, drained

• 1 (15 ounce) can chili beans in spicy sauce

• 2 (28 ounce) cans diced tomatoes with juice

• 1 (6 ounce) can tomato paste

• 1 large yellow onion, chopped

• 3 stalks celery, chopped

• 1 green bell pepper, seeded and chopped

• 1 red bell pepper, seeded and chopped

• 2 green chile peppers, seeded and chopped

• 4 cubes beef bouillon

• 1/2 cup beer

• 1/4 cup chili powder

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 2 teaspoons hot pepper sauce

• 1 teaspoon dried basil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 teaspoon white sugar

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.

4. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate and serve for next day deliciousness.

**If you like, finish it with shredded cheese, raw diced onion and crumbled bacon bits for another level of pleasure.

Chef Mary

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