Sunday, October 2, 2011
This makes a big 'ol pot 'o chili, use a larger sized stock pot or cut ingredients in half.
I made this for the first time last year and recorded my measurements so it could be duplicated. I used lots of different ideas and made it my own. Mama is me. This cold weather is a great time for chili.
2 lbs. ground beef, cooked and strained
1 pkg. pork (or Italian) sausage, cooked and strained
1 lb. bacon, cooked and crumbled
2 - 15.25 oz. cans of corn, strained
1 lb. elbow macaroni, cooked and strained
4 - 28 oz. cans crushed tomatoes
3 - 28 oz. cans tomato sauce
1 - 28 oz. can diced tomatoes
1/2 cup Chili Powder
2 1/2 T Garlic Powder
1 T Onion Powder
1 tsp. Black Pepper
1 tsp. Cayenne Pepper
1 pkg, Lipton Onion Soup Mix
1/4 cup Worcestershire sauce
1/4 cup Cayenne Pepper Sauce
1/2 cup White Sugar
1. Combine all ingredients in large stock pot.
2. Turn heat to simmer, stirring often. Cook for approximately 2 hours.
The longer it simmers, the more flavor. Don't cheat out on the 2 hours.
For larger gatherings, I put chili into a crock pot to keep it warm. I put out sour cream, cheddar cheese and crackers and let guest serve themselves. Some serve with corn chips, I must try that one day.