hmph..... this makes really remembering recipes difficult. luckily, this time around, i think i've now created a "master" recipe that i'll use from now on! and guess what?.... i actually wrote it down!
CHILI - Round 4
10 oz. Portuguese sausage (Hawaiian Sausage Company brand), chopped
8 rashers of thick cut bacon, chopped
2 lbs. ground beef
1 yellow onion, medium dice
1/2 red bell pepper, small dice
1/2 green bell pepper, small dice
8 garlic cloves, minced
3 large tomatoes, peeled and diced
1/2 bottle of Modelo Negro beer
1 can, 14oz chicken broth
1/2 cup - 1 cup Pace Salsa (HOT)
2 bay leaves
1 Tbsp. each:
- celery salt
- smoked paprika
- garlic powder
- chili pepper flakes
1/2 tsp. of each:
3 Tbsp. flour, mixed with 1-2 Tbsp. warm water
- 2 cans, 15oz each, black beans, drained (or 4 cups dried beans, soaked overnight)
- 1 can, 15 oz, corn, drained
on medium/medium high heat = cook bacon in large stock pot until cooked/crispy. remove with slotted spoon, and drain on paper towels. reserve about 2 Tbsp. of the bacon grease, and discard the remaining.
cook the Portuguese sausage in the stock pot until done. remove with slotted spoon and drain on paper towels. reserve 1 Tbsp. of grease, and discard remaining.
on medium heat = take reserved grease and use this to cook the onion, bell peppers, and garlic in the same pot. cook until onions are translucent, then remove and set aside.
cook hamburger in the same pot with any grease that remains. cook until done, drain as much liquid as you can from the hamburger.
add back in the portugese sausage, bacon, onion, bell pepper, garlic.
add in tomatoes, salsa and seasonings. (do not add in flour water mixture yet).
add in liquids - beer and chicken stock.
let simmer for 3 - 4 hours.
at the end, stir in flour water mixture to thicken slightly - try to avoid lumps. also add in beans and corn, and let cook another 15 - 20 minutes.
Eat up and enjoy!