This recipe serves 20.
Ingredients:
- 3 lbs Pork Sausage, Bulk, preferable without Sage
- 4 lbs Ground Beef**
- 2 Large Onions, Diced
- 4 Large Garlic Cloves, finely diced or crushed
- 4 Tbs Oil
- 2 cans whole peeled Tomatoes (26 oz each)
- 2 cans Tomato Paste (6 oz each)
- 4 Tbs Chili Powder
- 4 tsp Cumin, ground
- 1 Tbs Oregano
- 2 tsp Salt
- 2 tsp Sugar
- 2 cans Bush Baked Beans (16 oz each Original)*
- 2 cans Kidney Beans, drained*
- 1 can Pinto Beans*
* optional, to taste
** one of our customers (a frequent chili cook off winner, he made it all the way to the National Competition in Las Vegas one year) had us finely cut Sirloin Tip slices (about ⅛ inch cubes) to use instead of Ground Beef.
Directions:
In a large pot heat up the oil and brown both meats, remove the meat and brown onions separately, add the garlic in the end.
Combine meats and onions into pot, add all the seasoning.
Drain the Tomato juice into the pot and chop the whole tomatoes smaller. Add the tomatoes and the tomato paste to the meat.
Bring to a boil, turn down the heat and simmer for 2 to 3 hours at low heat, stirring occasionally.
Add all the beans you want one hour before cooking is done.
Serve with freshly chopped onions and cheese, if so desired.
A Triple Batch will fill one large Roaster.
