Phil's Sunday Afternoon Football Chili

There's nothing special about this dish. It comes in handy during those Sunday afternoon sporting events, when you need something to warm your bones.

Ingredients:


MEAT:
1/2 lb. ground beef
1/2 lb. Italian sausage


SEASONINGS:
1 tablespoon fresh ground black pepper
1 teaspoon Schilling Hot Shot (red & black pepper mix)
1 teaspoon salt
3 tablespoons chili powder
1 teaspoon garlic powder

VEGETABLES:
2 15 oz. cans whole tomatoes
1 medium yellow onion (diced)
2 stalk of celery (diced)
1 15 oz. can kidney beans
Instructions:


1.  Thoroughly mix the beef and sausage in a bowl.
2.  Brown the meat, then drain.
3.  Place the 2 cans of whole tomatoes in a pot, and squeeze the tomatoes with your hands to reduce them to smaller pieces. This seems like a totally dago thing to do, that's why I do it.
4.  Add seasonings, and mix thoroughly.
5.  Add the onions, celery, kidney beans, and meat, then mix again.
6.  Cover pot and simmer the chili for 2 hours or longer (until you think it's done), stirring once in a while.
Notes:

This will make about 4 decent sized bowls of chili. Multiply the recipe as needed. I like to top with cheddar cheese. Ground Cheez-It crackers work well, too.
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