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Hogs Breath Chili Recipe


Ingredients
* 1 1/2 pounds hot Italian sausage, cut into 1 inch chunks
* 1/4 cup water
* 1/4 cup olive oil
* 1/2 pound onions, chopped
* 3 tablespoons garlic, minced
* 2 pounds ground chuck
* 1 cup green peppers, chopped
* 1 cup red peppers, chopped
* 1/2 cup jalapeno peppers, chopped
* 3 cans (36 oz.) Italian plum tomatoes, drained
* 1 cup red wine
* 2 tablespoons tomato paste
* 6 tablespoons chili powder
* 3 tablespoons cumin
* 2 tablespoons oregano
* 2 teaspoons pepper
* 1 tablespoon salt
* 2 pounds fresh plum tomatoes quartered
Directions
1. Combine sausages and water in a large soup pot and brown, drain and set aside.
2. In same pot, saute onions and garlic in oil. Add ground chuck and cook until lightly brown.
3. Add sausages, peppers and chilies. Cook on medium heat until peppers are wilted.
4. Add canned tomatoes, wine and tomato paste.
5. Add spices, bring to a simmer and cook 10 minutes.
6. Add fresh tomatoes and cook additional 10 minutes.
Top each serving with sour cream, chopped green onions and shredded Monterey Jack cheese
Note: If you like thinner chili, add additional water in step 6, as needed.
Note 2: Left over chili may be frozen for 6 months.





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