Award-Winning Homestyle Chili

This is another one of those great recipes that taste better the more they’re reheated. Make this in the morning and don't bother to cook again all day. Just keep adding more vegetable juice, I often add the whole 64 ounce can and find it makes way more than 5 quarts.

Course allday, lunch, Main Course, Snack

Cuisine American, Canadian, Mediterranean, Mexican

Keyword chili, filling, hearty, hot, makes alot

Servings quarts

Author Firehouse Cooking

Cost $$$

Ingredients

1 pound mild Italian sausage cut into bite-size pieces
3 tablespoons olive oil
4 large leeks diced
2 cups diced celery
4 pounds very lean ground beef
2 tablespoons salt
10 large cloves garlic minced
3 tablespoons dried cumin
2 28 ounce cans whole tomatoes chopped, reserve the liquid
3/4 cup chili powder
4 tablespoons paprika
4 beef bouillon cubes crushed
4 chicken bouillon cubes crushed
1 cup vegetable juice
1 tablespoon dried oregano
1 tablespoon fresh-ground black pepper
3 14 ounce cans red kidney beans drained
2 large white onions chopped fine
2 medium green bell peppers chopped fine

Instructions

In a large sauce pan, fry the Italian sausage over medium-high heat.
Cook, stirring constantly, until well browned.
Drain on paper towelling and discard all but 2 tablespoons of the oil.
In the sauce pan, combine the olive oil, leeks and celery with the reserved sausage oil over medium-high heat.
Cook, stirring occasionally, until the leeks just become soft.
Add the ground beef, salt, garlic, and cumin.
Cook, stirring often, until the meat is well browned.
Stir in the tomatoes, their juice, chili powder, paprika, crushed beef and chicken bouillon cubes, and vegetable juice.
Reduce heat and simmer, uncovered, for 10 minutes.
Add the sausage meat, oregano, pepper, beans, onion and green pepper.
Simmer for 45 minutes, stirring occasionally.
Cover chili and let stand for 10 minutes before adjusting the spices.
Serve hot with a sprinkle of grated Cheddar cheese or a dollop of sour cream.