Post by wilderness on Oct 7, 2018 8:05:03 GMT -5
Buck’s Chili-annrms
2 lbs onions, coarsely chopped
4 cloves garlic, minced
2 green & 2 red peppers, coarsely chopped
½ cup parsley chopped
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can zesty jalapeño tomatoes
2 – 3 pounds ground meat
1 pound hot Italian sausage meat – casings removed
8 tsp medium heat chili powder
2 tsp ground cumin
1 tsp cayenne pepper
2 bay leaves
2 tsp epazote (like Beano)- optional
1 each (15 oz.) can red, black, & white beans rinsed and drained
12 oz. good beer
Scoops
Sour cream
Shredded cheese
Diced red onion
Fry the ground meat and sausage, drain fat. Put in heavy pot and season with spices. Add all other ingredients. Rinse tomato cans with beer and add to pot. Bring to boil and simmer 1 – 2 hours. Remove the bay leaves. Cool then refrigerate, if possible, overnight to blend the flavors. Reheat in covered pot on medium low, stirring often.
Top each serving with shredded cheese, diced red onion, and sour cream. Serve with Scoops.
2 lbs onions, coarsely chopped
4 cloves garlic, minced
2 green & 2 red peppers, coarsely chopped
½ cup parsley chopped
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can zesty jalapeño tomatoes
2 – 3 pounds ground meat
1 pound hot Italian sausage meat – casings removed
8 tsp medium heat chili powder
2 tsp ground cumin
1 tsp cayenne pepper
2 bay leaves
2 tsp epazote (like Beano)- optional
1 each (15 oz.) can red, black, & white beans rinsed and drained
12 oz. good beer
Scoops
Sour cream
Shredded cheese
Diced red onion
Fry the ground meat and sausage, drain fat. Put in heavy pot and season with spices. Add all other ingredients. Rinse tomato cans with beer and add to pot. Bring to boil and simmer 1 – 2 hours. Remove the bay leaves. Cool then refrigerate, if possible, overnight to blend the flavors. Reheat in covered pot on medium low, stirring often.
Top each serving with shredded cheese, diced red onion, and sour cream. Serve with Scoops.
