Friday, February 23, 2007

Blue-Ribbon Chili, from Gael

This chili is my favorite. It was the grand-prize winner in a contest held by Country Woman Magazine, and I can see why it won. It's fabulous and even though it has a lot of ingredients, it’s actually very flexible--if you don't have bacon, leave it out; mess with the spices to make it hotter or milder, etc.

3/4 pound Italian sausage, links or ground
3/4 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 cup beef broth
1/2 cup Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
6 cups tomatoes, chopped
6 bacon strips, cooked and crumbled
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can garbanzo beans, rinsed and drained

Brown sausage and beef, drain. In the drippings, sauté onion, peppers and garlic for 3 minutes. Add broth, Worcestershire and spices, bring to a boil over medium heat. Reduce heat, cover and simmer for 10 minutes. Add tomatoes, bacon, and browned sausage and beef, return to a boil. Reduce heat, cover and simmer for 30 minutes.

Add all of the beans. Simmer for 1 hour, stirring occasionally. Serve garnished with shredded cheese and sour cream.

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