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Moose Gulch Chili

The true beauty of chili (apart from the taste itself, of course) is its mass-produced convenience, I think.  A dozen people for a meal?  Not a problem, double the recipe.  Not everyone is ready to eat right now?  No worries, feed some people now and keep the pot on the stove for the rest of the diners later.

I can't say that this recipe has been handed down from generation to generation in my family but I have made it a couple of times, varying the ingredients slightly with each incarnation, and I think I'm getting closer to a fairly impressive chili recipe.  This recipe may change occasionally as I try different things with it, but for now this is the best I've got:

  • 2 lbs (900g) ground beef
  • 1/2 lb (3 medium) hot Italian sausage
  • 2 cups chopped green peppers
  • 2 cups chopped onions
  • 2 cans (28 fl oz) diced tomatoes
  • 1 jar (700mL) tomato sauce
  • 1 can (small) tomato paste
  • 4 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 cup olive oil
  • 2 cans (19 fl oz) red kidney beans
  • 1 can (12 fl oz) whole kernel corn

Heat olive oil to medium in skillet, then brown the ground beef and sausage.  Drain as much fat as possible and place the meat in a large pot (the biggest you've got).  Combine tomatoes, tomato sauce, tomato paste and beans in the pot.  Add chili powder, cayenne pepper, paprika, salt and pepper.  Add chopped green peppers and onions.    Simmer on medium heat for one hour.

(Please note that despite the name, this chili contains no actual moose...I just thought that I'd put the Cottage Name Generator to good use.)

Bon appetit,


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