Recipe by Mark Kovach
It takes all day to make and once you've eaten it it fills you up for the rest of the day.
- 1 lb ground beef (or chuck or sirloin)
- 1 lb ground sausage (mild, don't use hot unless you like el scorcho chili)
- 6 tablespoons extra virgin olive oil
- 2 medium onions
- 3 large green peppers
- 3 stalks celery
- 3 tablespoons roasted garlic, puree
- 4 tablespoons chili powder
- 1 tablespoon flour
- 2 tablespoons Worcestershire sauce
- 2 (28 ounce) cans diced tomatoes
- 1 (40 ounce) can red kidney beans
- 1 teaspoon salt
- 1 tablespoon oregano
- 1 tablespoon red wine vinegar
- 2 tablespoons brown sugar
Directions See How It's Made
- Coarse chop onions and sauté in 4 tbs olive oil until caramelized in a 6 quart cooking pot.
- While onions are cooking coarse chop peppers and celery and place in bowl.
- Remove onions from pot (leaving oil) to bowl with peppers/celery; set aside.
- Add 2 tbs olive oil to pot.
- Combine chili powder and flour in small bowl and once well blended add to oil in pot.
- Add 2 tbs Worcestershire sauce and stir until smooth.
- Add Beef and Sausage to pot and stir until combined and well coated with sauce.
- Continue cooking over medium heat until browned.
- Add both cans of tomatoes to meat in pot and bring to light boil over medium heat.
- Add beans, pepper/celery/onion mixture, garlic, and all seasonings to pot and stir.
- Cover and reduce heat to lowest setting.
- Cook over low heat for at least four hours or up to 8 hours.
- In final hour of cooking remove cover and increase heat slightly to reduce liquid.
- Once chili reaches desired consistency replace cover and reduce heat back to low.
- Serve with side bowls of sour cream and shredded cheese (cheddar, or a good mix) and crackers.