Chili
12/09
2lb ground venison
1lb breakfast sausage
1lb parmesan sausage
2-3 onions, coarsely chopped
2-3 stalks celery, chopped
2 large bell peppers, chopped
3 parsnips sliced into rounds (optional)
4-6 cloves garlic, minced
16oz fresh mushrooms, sliced
4 quarts home canned tomatoes OR 2 46oz cans tomato juice plus 2 26oz cans crushed tomatoes
1 12oz can tomato paste
2 15oz cans kidney beans, drained
3 15oz cans black beans, drained
½ C turbinado sugar
1/3 C chili powder
¼ C dried parsley
1 T dried basil
1 T dried thyme
1T paprika
4 bay leaves
4T olive oil
In a 12qt stock pot, over medium high heat, sauté onions, peppers and celery in oil until just beginning to soften, add garlic, cook 1 minute. Add all meat and cook until no longer pink. Add all dry ingredients (spices), cook 1 minute. Add all tomatoes, tomato paste and beans, bring to a boil. Reduce heat to a slight simmer, cover and cook for 2-3 hours. Add parsnips and mushroom, simmer 1 additional hour. Makes about 10 quarts.
12/09
2lb ground venison
1lb breakfast sausage
1lb parmesan sausage
2-3 onions, coarsely chopped
2-3 stalks celery, chopped
2 large bell peppers, chopped
3 parsnips sliced into rounds (optional)
4-6 cloves garlic, minced
16oz fresh mushrooms, sliced
4 quarts home canned tomatoes OR 2 46oz cans tomato juice plus 2 26oz cans crushed tomatoes
1 12oz can tomato paste
2 15oz cans kidney beans, drained
3 15oz cans black beans, drained
½ C turbinado sugar
1/3 C chili powder
¼ C dried parsley
1 T dried basil
1 T dried thyme
1T paprika
4 bay leaves
4T olive oil
In a 12qt stock pot, over medium high heat, sauté onions, peppers and celery in oil until just beginning to soften, add garlic, cook 1 minute. Add all meat and cook until no longer pink. Add all dry ingredients (spices), cook 1 minute. Add all tomatoes, tomato paste and beans, bring to a boil. Reduce heat to a slight simmer, cover and cook for 2-3 hours. Add parsnips and mushroom, simmer 1 additional hour. Makes about 10 quarts.