Wbisbill' s " BEST CHILI EVER" recipe

2 tbsp. vegetable oil
2 lg. onion, chopped
2 lg. garlic cloves, minced
1 lg. Bell pepper, diced

2 lbs lean hamburger meat (see note 1 below)
1 lb. medium spicy pork sausage (see note 2 below)
1 lb. diced or thin sliced good grade smoked sausage (see note 3 below)

(1 lb. 12 oz.) Can whole tomatoes
2 cans tomato soup (undiluted) (see note 4 below)
1 8 0z. Can tomato sauce (or canned diced tomatoes plain, with chives or with chillis)

6 tbsp. chili powder (see note 5 below)
1 tsp. Ground black pepper (Optional -delete if too hot)
1 tsp Ground Kayan pepper  (Optional -delete if too hot)
3 tsp. cumin
1 tbsp. oregano
2 tsp. salt
2 tsp. sugar
2 tbsp. unsweetened cocoa powder (see note 7 below)

2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can pinto beans, drained (see note 8 below)
1 (1 lb.) cans pork and beans
1 quart tomato juice (Optional for all or part)

1. In a large heavy saucepan, heat oil. Sauté onion, garlic and bell pepper until soft but not brown.
2. Add beef, pork sausage and smoked sausage. Cook until brown drain off fat. Add liquid from tomatoes.
3. Chop tomatoes and mix in with tomato soup, chili powder, cumin, oregano, pork and beans, salt, sugar and cocoa powder, kayan and black pepper.
4. Now, mix ALL and simmer until well mixed and heated throughout.
5. Move mixture to a large crock pot. Turn to high.
6. If too dry add a little of the tomato juice (or water). Stir in kidney and pinto beans to fill level or ingredients used.
7. Cook for 3 hours until meat is very tender and mixture is hot throughout.
8. May be refrigerated or frozen. Before serving remove any excess fat.

NOTES:

1. or, 2 lbs. lean stew meat, cut in sm. Cubes
2. or, mild sausage
3. or, substitute with more ground sausage
4. or, tomato paste, or tomato sauce, or salsa
5. or, a little less
6. Optional - if you don' t want the flavor zest, leave this and the sugar off.
7. Or, black beans, also very good.

The Ultimate Chili Cookbook :
"The Ultimate Chili Cookbook is one of ten chili books I refer to when I want to make chili differently than the two recipes I usually use. We have chili a lot in our house and both my Dad and my Mama have their favorite ways of cooking it. I grew up with their recipes and I have documented them in one of my "Amazon So You'd Like to Guides" and I hope you take a look at it. Both recipes are delicious, but when you've had them as often as I've had 'em, you sort of yearn for something a bit different. So, once a week, usually on Saturdays, I break out these ten books and search for a chili recipe I either haven't tried, or one I haven't made in a long time. Of course, like all cooks, I fudge a bit with the ingredients, but not all that much. I like to stick pretty close to the recipes, at least the first few times I make it, so I can get an idea of what the writer/recipe maker had intended. And let me tell you, you'd be surprised at the subtleties there are in a chili recipe. As they say, no two chile recipes were created equal, but the recipes in this book have never let me down. I've got a lot of chili books, have tried a lot of recipes over the years, but the recipes here, like the recipes in my other nine fave books, have been consistently good. You can't go wrong with The Ultimate Chili Cookbook" Just one Gosh, Darned, Mighty Fine Chili Book, Katie Osborne - October 12, 2006The Ultimate Chili Cookbook : by W. C. Jameson Amazon Price: Click for most recent price and availability

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