I've been told that I should enter this into a Chili cook off, But I don't do that. lol My dad says I should call it a stew, but it's double yummy, healthy chili.
Makes about 3 gals
4 7 oz. cans stems and pieces, drained, or 4 lg. Portabella caps, torn in chunks
2 cans lightly mashed
1 lb.
1 lb.
1 lb. cut in 1/4 pcs.
1 lb.
4 tablespoons
1/4 cup
4 lg. coarsely chopped
3 Bell 1 green, 1 yellow or orange, seeded, cut into 1/2" squares
1 8 oz. jar with juice
1/2 cup
2 cups crushed (Frito's),
1/2 cup
2 tablespoons
2 tablespoons
1 teaspoon
2 teaspoons crushed
3 tablespoons
2 tablespoons dried
2 tablespoons
1 teaspoon
1/2 teaspoon
1/2 cup
1 20 qt.
1 8 qt.
Directions
Directions
In 20 qt. pot, add all the beans, corn, potatoes and diced tomatoes, over very low heat, mix well.
Add chili powder, garlic, sage, chili peppers, banana peppers, Worcestershire sauce, cilantro, cumin, black pepper, liquid smoke, and BBQ sauce.
Bring to low simmer, stirring often.
In 8 qt. pot, add sausages, bacon and beef, brown until meats are done.
Add butter and olive oil.
Add onions, bell peppers, and mushrooms, cook until tender.
Add flour and corn chips, stir until absorbed by juices.
Add brown sugar and tomatoes with chilies.
Bring to boil, reduce to simmer for 20 to 30 minutes, stirring often.
When all is heated well, add meat mixture to bean mixture.
Mix well.
Return to low simmer for 60 minutes, stirring often.
Notes:
A paint stir stick for 5 gallon buckets, works great and free at most paint stores.
Serve with sour cream, cornbread, Frito's, or Ritz type crackers.
This makes a very mild chili, add more heat to taste.
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