Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Phil's Sunday Afternoon Football Chili




Source of Recipe


the web


List of 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

Recipe



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 at least 2 hours or 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.