BEST CHILI EVER

BEST CHILI EVER

By KARA MARIE BUMBICO

Seriously, it wins ribbons!

2pounds ground beef chuck

1pound bulk Italian sausage

315-ounce cans chili beans, drained

115-ounce can chili beans in spicy sauce

228-ounce cans diced tomatoes with juice

16-ounce can tomato paste

1large yellow onion, chopped

3stalks celery, chopped

1each red and green bell pepper, seeded and chopped

2green chili peppers, seeded and chopped

1tablespoons bacon bits

4cubes beef bouillon

1/2cup beer

1/4cup chili powder

1tablespoon Worcestershire sauce

1tablespoon minced garlic

1tablespoon dried oregano

2teaspoons cumin

2teaspoons hot pepper sauce

1teaspoon dried basil

1teaspoon salt

1teaspoon ground black pepper

1teaspoon cayenne pepper

1teaspoon paprika

1teaspoon white sugar

shredded cheddar cheese and minced green onion for garnish

Heat large stock pot over medium high heat. Crumble the ground chuck and sausage into the hot pan and cook until evenly browned. Drain off excess grease. Pour the chili beans, spicy chili beans, diced tomatoes and tomato paste into pot. Add the onion, celery, red and green peppers, chili peppers, bacon bits bouillon and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika and sugar. Stir to blend, then cover and simmer over low heat for at least two hours. Stir occasionally. After two hours, taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate and serve the next day.

Val’s Cornbread

From a Friend of Omni Manor

1heaping tablespoon lard or shortening

3/4cup sugar

1egg

1/4teaspoon salt

1cup milk

11/2cup flour

1/2cup yellow corn meal

4teaspoons baking powder

Mix together lard and sugar. Add egg and mix well. Add milk and then dry ingredients. Pour into well-greased 13 by 9 inch pan. Sprinkle liberally with sugar on top. Bake at 400 degrees F for 20 minutes.