Tidewater Chili

From Bill Chaple

Oklahoma City classmate, Bill Chaple, has sent us a very spicy recipe for a chili with a kick...”it may be called ‘chili’ but is anything but that...we make this for large gatherings during the winter months, the perfect accompaniment for the upcoming football bowls.”

2 pounds Surry County Virginia Smoked Sausage

(Italian Smoked Sausage can be substituted)

5 pounds lean ground Chuck

4 large Onions, chopped

4 cloves Garlic, minced

1/3 cup Peanut Oil

3 28-ounce Italian Plum Tomatoes

2 29-ounce cans Tomato Puree

2 teaspoons dried Oregano flakes

2 tablespoons Crushed Red Pepper flakes

1 tablespoon Salt

1-1/2 tablespoons dried Basil

1/3 cup Chili Powder

2 tablespoons Cumin

4 15-ounce cans Red Kidney Beans, drained

In a large stock pot, saute onion and garlic in peanut oil over medium heat.

Stir in tomatoes, tomato puree, herbs and spices; simmer while meats are browning.

Cut sausage into 1/2-inch pieces and brown in a separate skillet. Drain and add to tomato mixture. Brown the ground chuck in several smaller batches; drain and add to mixture.

Simmer for 1 hour. 18 to 20 servings.

Published Dec 30, 2003