Mr. Handy's All Day Chili
"It takes all day to make and once you've eaten it it fills you up for the rest of the day."
- Ready In:
- 5hrs
- Ingredients:
- 16
- Yields:
-
24 cups
- Serves:
- 24
ingredients
- 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
- 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.
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Reviews
-
This is easy and quite tasty. I was unsure about what kind of sausage to use, so I used kielbasa, because that's what I had in the kitchen. For the same reason, I used a balance of kidney beans and black beans. Cooked it for eight hours in a heavy stainless stockpot. This was an impulse effort; I decided to make this chili because I had most of the ingredients on hand, and I made substitutions and specific ingredient choices based on what I had. That said, the recipe is an unqualified success, and I will definitely make it again in the future.
Tweaks
-
I used kielbasa, but I'm curious about what kind of sausage the author uses. Because the type of chili powder wasn't specified, I used a mixture of New Mexico chili powder and dark arbol chili powder (about 3:1 NM). I ground fresh chuck together with the sausage with a stand mixer grinder attachment. The last change I made was the substitution for sautéed garlic for the roasted garlic puree (again, because I didn't feel like going to the store)
RECIPE SUBMITTED BY
Mark Kovach
Westland, Michigan
I was born in Detroit, Michigan and moved to Miami, Florida in 1976. I moved to Franklin, NC at the beginning of 2005 and back to Detroit 12 years later. My "fun" interests include reading (science fiction mostly), movies and television (again, I love sci fi), cooking (and eating it, but need to go on a diet (LOL), collecting 60's music, and watching my children grow. My all time favorite cookbook is the Betty Crocker Home cookbook. I have a great Hungarian cookbook that has all the recipes that I remember from my childhood being prepared by my Grandparents and my Mother.
