In December we got a snowstorm in Southern California that could rival the best of the east coast storms and it made perfect weather to enjoy homemade Chili.
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Step 1: Ingredients
1 to 2 medium Onions, finely chopped
1 medium Bell Peppers, chopped
1 to 2 Celery Stalks, sliced thin
2 lbs. fresh Ground Beef or Chuck, coarse grind
1 lb roll of quality Ground Sausage
1 - 6 ounce can Tomato Paste
1 lb can Stewed Tomatoes, diced
1 - 16 ounce can Tomato Sauce
1 to 2 Garlic Cloves, finely minced
1 - small can Ortega Chilies, undrained
1 Tbl Salt
Black or Red Pepper, to taste
1 Bay leaf (optional)
Chili Powder, strength to your liking and taste
1 large can Kidney Beans, drained and rinsed
1 large can Chili Beans, undrained
1 large or 2 small cans Pinto Beans, undrained
1 tsp Distilled White Vinegar
Serve on the side:
�he chopped onion
1 box Saltines or White or Yellow Corn Bread and soft Butter
Shredded Cheddar Cheese
Step 2: Cook the Sausage
It is important to mention here for food safety you DO NOT want to cook raw pork and raw beef together in the same pan.
Step 3: Saute Onions, Celery and Bell Peppers
Saut� the onions, bell pepper and celery for a few minutes until onion has turned almost clear.
Step 4: Add Ground Beef
Step 5: Add Remaining Ingredients, Except ...
Step 6: Cook
Skim off fat with a lettuce leaf while cooking or refrigerate and lift off as a solid block.
Step 7: Enjoy!
Serve with your choice of Crackers, Saltines, White or Yellow Corn Bread, soft butter, chopped onions and shredded cheddar on the side.