(15 1/2 oz each) assorted beans (dark red kidney, light red kidney, pinto. black, etc.) drained and save liquid
(15 oz) tomatoe sauce
diced jalapeno (the kind you put on nachos)
fresh chili powder
fresh garlic powder
How To Make jan's "chicago"chili
Cook and stir ground beef and pork in a large fry pan. When brown, I take an old fashion turkey baster to suck out all of the fat, you will suck off about 1 ½ C of fat that you do not want in your chili!!
In ¼ C olive oil, sauté onion, peppers, and celery in VERY LARGE stock pot till veggies are tender.
Add meat to that VERY LARGE stock pot.
Stir in Chili Sauce, diced tomatoes, reserved bean liquid, sauce, and seasonings. Do not add beans at this time. Heat to boiling, reduce heat and simmer for 3 hours, uncovered
Now add beans. Simmer, stirring occasionally, about 30 minutes or until desired consistency. Note the wonderful fragrance throughout the house!!! Might even get strangers knocking on your door!
Makes 24 servings (1 ½ cups each) or about 8 Quarts. Freezes great for those drop in guests!
Top with shredded cheese, chopped green onions and/or fresh Jalapenos, and Oyster crackers.
Serve with GREAT French (Baguettes) bread/butter and a great beer!
Think of me when you partake and I will be forever happy!!
I live to cook, Jan Fanning
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