Shelly's Recipe

* My Chili - Chili Cookoff - Oct 2014

Category: Chili

Chili

2-1/2 lbs ground chuck
1 lb ground pork or Italian sausage
2 tsp salt
1 tsp pepper
1 cup finely chopped onion
1 red bell pepper, chopped medium
4 cloves garlic, finely chopped
1 (12 oz) can red wine, dry white wine or beer
1 (8 oz) tomato sauce *
1 (28-oz) can diced tomatoes*
1 cup water
3 tbsp chili powder
2 tbsp ground cumin and beef bouillon or 6 cubes
2 tsp oregano leaves, paprika and sugar
1 tsp unsweetened cocoa
1/2 tsp ground coriander, cayenne pepper and red pepper flakes, to taste
1 (14 1/2 oz) can kidney beans, drained and rinsed
1 (14 1/2 oz) can black beans, drained and rinsed
1 (14 1/2 oz) can pinto beans, drained and rinsed

If needed to thicken up the chili: (optional) **
1 tsp flour and cornmeal
1 tbsp warm water

Garnish suggestions: Diced jalapenos, shredded mild cheddar cheese or shredded Monterey Jack cheese, diced tomatoes, sliced ripe olives, sliced green onions, sour cream, chopped onion

Grind together half the beef and pork until fine. In large saucepan or Dutch oven, brown seasoning with some of the salt and pepper; pour off fat. Remove meat. Brown remaining meat breaking it up into chunks, along with the remaining salt and pepper; pour off all fat except 2 Tbsps. Add onion, bell pepper garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours, adding the beans during the last hour.
(If needed) - Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.

Note:
*I sometimes substitute 1 (32 oz) jar picante or chunky salsa; or 1 bottle Bloody Mary Mix for diced tomatoes and tomato sauce
** 2 cans spicy refried beans