Fabulous Chunky Chili Cooking for Entertaining Marlene Sorosky Yield: 16 servings 3 Tbsp. vegetable oil 2 large onions, chopped 4 large garlic cloves, minced 4 lbs. lean stew beef, cut into small cubes 3 lbs. bulk pork sausage 2(28-oz.) cans whole tomatoes 2(6-oz.) cans tomato paste 6 Tbsp. chili powder 1 Tbsp. ground cumin 1 Tbsp. dry oregano 2(1-lb.) cans baked beans 2 tsp. salt 2 tsp. sugar 2 Tbsp. unsweetened cocoa powder 2(15-oz.) cans kidney beans, drained 1(15.oz.) can pinto beans, drained In a large heavy saucepan, heat oil. Sauté onion and garlic until soft but not brown. Add beef and sausage. Cook until brown; pour off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar and cocoa powder. Simmer partially covered 2 hours, stirring often. If too dry, add a little water as it cooks. Stir in kidney beans and pinto beans. Cook 30 minutes longer or until meat is very tender. May be refrigerated or frozen. Before serving chili, remove any excess fat from top. Reheat on stove or in a 350o oven until hot and bubbly.

Home

Table of Contents

Pasta Index

Meat Index