This is an adaptation of a recipe I found in a Taste of Home magazine several years ago. It has a few ingredients, such as bay leaves, cumin, corn, and mushrooms, which are a little unusual for your basic chili recipe. It is very hearty and flavorful and is great for company.
My Favorite Chili
1 lb ground chuck
1 lb sausage, sliced and quartered
1 small onion, chopped
1 bell pepper, chopped
1 tsp minced garlic
4 cups water
1 can tomato paste
1 can tomato sauce
1 can petite diced tomatoes, undrained
2 cans dark red kidney beans, drained
1 small pkg sliced mushrooms
1 - 1/2 cups white shoepeg corn (canned or frozen)
2 bay leaves
1 tsp ground cumin
3 tbsp chili powder
1 tsp oregeno
1 tbsp paprika
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
In a large stock pot, brown the ground chuck, sausage, bell pepper, garlic, and onion until done.
Remove and drain on paper towels. Return to pot and add remaining ingredients. Simmer for about 30 minutes.
Yield: about 10 servings
Brown the ground chuck, sausage, onion, bell pepper and garlic:
Drain on paper towels and return to pot. Add remaining ingredients:
This is delicious served with cornbread and is great left over.