6-TIME AWARD WINNING CHILI

6-TIME AWARD WINNING CHILI
http://wildflourskitchen.com/2014/02/17/6-time-award-winning-chili/


In large deep frying pan sauté :
2 lbs. hamburger
1 lb. mild Italian ground sausage
1/2 of a large red bell pepper, diced (*ribs and seeds removed from all peppers)
1/2 large green bell pepper, diced
1 medium onion, diced
6-8 fresh jalapeño peppers, finely chopped
1/2 tsp. each:
salt
coarse ground black pepper
good chili powder
ground cumin
good garlic powder


When done, drain grease well, dump into large heavy-bottomed pot, and add:
1/3 cup + 1 tsp. good chili powder
1 3/4 cups ketchup, I use Hunt’s
3 Tbl. lemon juice concentrate
1/3 cup packed dark brown sugar
1/2 tsp. molasses
1 Tbl. worcestershire sauce
2 tsp. regular white vinegar
1 rounded tsp. regular table mustard
2 Tbl. cumin
1/2 tsp. coarse ground black pepper
1/4 tsp. smoked salt
1/2 tsp. sriracha
1/8 tsp. more each (to taste):
chili powder
garlic powder
cumin
salt (to taste)
1 (28 oz.) can whole tomatoes, crushed with your hands to break up, drained, I use Hunt’s
3 cups V-8 Spicy Hot tomato juice
1 can dark red kidney beans, drained and rinsed, ( *a 15 – 15.5 oz can depending on brand)
1/2 lb. quality lean, thick cut, crisp cooked bacon, snipped into small pieces
*1 (16 oz.) container fresh sliced cremini mushrooms *add during last 30 minutes

Rest of Directions:
Stir well once ingredients are added. Simmer on low for at least 2 hours, lightly covered. Stir as needed to prevent sticking. Chili will seem too thick, but don’t worry, it will cook down. *Chili will be super thick when chilled, though. Do not add liquid! Chili will thin back out when reheated.


*If a much thinner chili is preferred, you can add 1 can Campbell’s beef consommé, or one can beer, slowly adding until desired consistency is reached. But we like it thick and rich as is.