KENTUCKY BACKWOODS CHILI

theresa dibert

By
@atlantismoons

THIS IS CHILI DONE RIGHT.


Featured Pinch Tips Video

Comments:

Serves:

20

Cook:

1 Hr 30 Min

Ingredients

3 lb
ground round or chuck
1 1/2 lb
pork tenerloin cut into bite sized pieces
1 lb
bulk italian sausage
2
onions chopped
1
green pepper diced
3
celery ribs sliced real thin
4
garlic cloves minced
2
28 oz. cans diced tomatos undrained
2
15oz cans pinto beans drained
1
16oz. can kidney beans drained
2
4oz. cans chopped green chilies
2
8oz.cans tomato sauce
2/3 c
good kentucky bourbon
1 c
beef broth
1
6oz. can tomato paste
8 tsp
chili powder
2 tsp
ground cumin
21/2 Tbsp
fresh lemon juice
1 Tbsp
dried oregano
1 Tbsp
all purpose flour
1
heaping tablespoon brown sugar
1/2 tsp
ground cinnamon
1 Tbsp
worcestershire sauce
1/2 tsp
cayenne pepper more if you like (taste first)
1/2 tsp
black pepper

Directions Step-By-Step

1
IN A SOUP KETTLE; COOK MEATS OVER A MEDIUM HEAT UNTIL NO LONGER PINK; THEN DRAIN.
2
ADD THE ONIONS, BELL PEPPER,CELERY AND GARLIC; COOK UNTIL ALL IS TENDER.
3
STIR IN ALL THE REMAINING INGREDIENTS.
4
BRING TO A BOIL; REDUCE HEAT AND SIMMER FOR 1-1/2 TO 2 HOURS. GIVE A STIR NOW AND THEN WHILE SIMMERING.
5
IF IT LOOKS LIKE IT MAY NEED SOME LIQUID WHILE SIMMERING, ADD SOME WATER.

About this Recipe

Course/Dish: Chili