CHILI WHEN IT’S CHILLY
A recipe used in the chili supper at Westville Christian Church as made by David Freeman
2 large onions
1½ green bell pepper
4 garlic cloves
1 celery stalk
2-3 Tbs. olive oil
4 Tbs. chili powder
2 tsp. oregano
½ tsp. cumin
1 large jalapeno, raw or 6-8 slices from a jar of pickled jalapenos, finely diced
2 bay leaves
2 Tbs. brown sugar
2 tsp. jalapeno juice from jar of slices
½ link smoked sausage
2½ lbs. ground chuck
1 can black beans
1 can red kidney beans
1 can chili beans
1 large can (28 oz.) tomato pieces
8 oz. can tomato sauce
1/3 cup of dry red wine (optional) or 1/3 cup of good beer (optional)
Dice first four ingredients, coarsely shred carrot and place all in large stainless pot with olive oil. Cook over medium heat until vegetables are softened and onion is transparent, about five to seven minutes. Reduce heat to simmer. Brown meat in large skillet, remove from heat, drain fat and add meat to vegetables. Add canned tomatoes to pot’s mix and continue to cook over low heat.
Add seasonings of chili powder, bay leaves, oregano, cumin and jalapeno juice to pot stirring often as ingredients simmer over low heat. Add cans of drained black, red and chili beans and continue to cook for first of two hours.
Cut sausage lengthwise and slice thinly into half-moon shapes. Add sausage pieces to pot during second hour of low heat cooking. Add brown sugar and jalapeno juice, stir and taste for "heat" desired. Chili will be on the thick side and may be thinned with 1/3 cup of dry red wine. This option will also enhance flavor as well as thin consistency. If no wine is used, thin as needed with either 1/3 cup good beer (no lite stuff) or warm water. Remove from stove after no more than two hours of low to simmer cooking.
Serve hot over bed of rice or pasta if desired and/or add a dollop of sour cream, diced onions and shredded cheddar cheese on top. Serve with warm cornbread or crackers.