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Major Cajone's Chili

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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.
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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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