After years of perfecting my chili recipe I found I had to increase the size of it, as my family grew. Otherwise there was never any leftovers, and apparently my family believes that there ought to be chili to eat the next day. After many variations this is my favorite recipe.
Big Family Chili Recipe
2 pounds ground beef chuck (I used venison.)
1 pound bulk breakfast sausage
3 (15 ounce) cans kidney beans, drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 extra large yellow onion, chopped
3 stalks celery, chopped
2 green bell pepper, seeded and chopped
4 cups beef broth – I used bouillon.
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
Brown meats in skillet. Add all ingredients to large stock pot and bring to a slow boil. Reduce heat to a simmer and cook for 1.5 hours. Or brown meat and add all ingredients to slow cooker, cook for six hours on low. No matter which method you use the chili will be better after sitting over night in the fridge.
*This recipe was previously shared.