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‘Burgh Style Chili Recipe

 

1 lb. lean ground beef

1 lb. hot Italian sausage

1 lg. or 2 sm. cans whole peeled tomatoes, undrained

1 sm. can tomato paste (Italian style not plain)

2 pkgs. chili seasoning (one hot, one reg.)

1 lg. Spanish onion, or 2-3 sm. ones, chopped coarse

1 med. Green pepper, chopped coarse

1 med. Red pepper, chopped coarse

2-3 sm. jalapeno peppers, sliced

2 cans red kidney beans, undrained (1 dark, 1 light red)

A dash or two of crushed red pepper

 

Brown ground beef and sausage together in a large pan; drain fat.  Add remaining ingredients and cook covered over medium heat for 30-45 minutes, stirring occasionally and mashing up tomatoes with spoon.  Let simmer uncovered over low heat for 1-2 hours more, stirring occasionally.  Serve with fresh Italian bread and your favorite cold beverage.

 

**For best results make the day before and let sit in the fridge overnight.  Reheat on stove the next morning.

Postscript:

For an outstanding con quaeso dip, add in a brick or two of Velveeta cheese to the finished chili recipe and serve with tortilla chips.