Recipes For 2004

Hot And Spicy Chili

1/4 cup olive oil
1 lb hot pork sausage, casing removed
coarsely chopped
2 lbs lean cubed stew beef
1 lb hamburg
1 large can crushed tomatoes
1 large can "Chef's Cut" tomatoes
4 - 5 cloves of crushed garlic
2 tbsps ground chili powder
2 tbsps ground cumin
1 tsp paprika
1 tbsps dried cayenne - crushed in your hand
1 tsp coriander
3 tbsps red wine vinear
1/4 cup sliced jalapenos (from a can or jar)
1 tbsp tabasco or any hot sauce
2 large onions coarsely chopped
1/2 bottle of hot V8 Juice
2 cups beef stock
2 large cans of rinsed red kidney beans
Procedure

Pour olive oil into a large pot and then add the sausage, stew beef, hamburger, and onion and saute until the meat is lightly browned. Stir in all the spices and the red wine vinegar and saute about 5 minutes. Add the V8, all of the tomatoes, and the beef stock. Bring to a soft boil and then put in a 325 degree oven for about one hour.
Remove from the oven and stir in the garlic, tabasco, peppers and beans. Simmer on the stove top for about 10 minutes to blend the flavors.
Serve with your favorite toppings, such as jack or chedder cheese, sour cream and tortilla chips.
Tip: If your chili is too thin for your liking, you can dissolve some corn starch in warm water and whisk into the chili and bring it to a boil to thicken.