Major Cajone's Chili

This is a slightly altered version of a recipe I found on Food Network. It's been my favorite chili so far!

1 pound pork sausage
2 pounds ground beef
4 jalapeno peppers, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
4 cloves garlic, finely chopped
2 ribs celery, chopped
2 28oz. cans chili beans
2 15oz. cans crushed tomatoes
2 large onions, finely chopped
1 28oz. can tomato sauce
1 tablespoon black pepper
3 tablespoons red chili powder
1 tablespoon crushed red pepper
1 generous cup ketchup
4 dashes hot sauce (or to taste)
3 tablespoons Worcestershire sauce
1 cup water
3+ tablespoons sugar (to taste)

Brown sausage in a frying pan, then drain and add to a large pot. Brown beef in frying pan, then drain and add to the sausage. Add all remaining ingredients to pot and simmer for 4 to 6 hours for best results (or pressure cook in instant pot on 5 minute manual setting).

For those who like it hot hot, use HOT sausage instead of regular, and Heinz Kickin' Hot Ketchup. Also, instead of throwing out the jalapeno seeds, keep a few to add to the pot. And then, adjust the "dashes" of hot sauce to pump it up further. Simmering longer also helps to bring out the heat.

Comments

Kristen said…

I really like this chili! I made a pot of it a while ago, and I just keep it in the freezer so I don't have to throw any out; it still tastes pretty good.

May 22, 2010 at 9:18 AM

Jaynan said…

yeah we freeze it too if we make the whole recipe.

June 16, 2010 at 1:40 PM

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