Sue’s Chilli

Sue’s Chilli


Servings: 20 Servings
Author: Alex Cameron

Ingredients

Brown 3 lb hamburger. Stir in:

  • 2 14 oz cans tomato sauce
  • 1 sm can tomato paste
  • 1 can whole tomatoes
  • 3 med cans kidney beans 6 cooked
  • 1 ½ cups chopped celery about 3-4 stalks
  • 2 onions
  • 2 green peppers
  • Mushrooms 8 oz – about 10 large
  • 5 tsp chili powder
  • 14 oz stewed tomatoes
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • 3 tsp basil
  • 3 tsp thyme
  • 3 tsp parsley
  • 2 tsp savory
  • ¼ cup brown sugar
  • 2 bay leaves
  • ¼ c vinegar
  • ½ tsp allspice
  • ½ tsp tabasco

Instructions

  • Simmer 2-3 hours.
  • Brown meat 1 lb at a time in big frying pan. Salt each pound with 1/4 tsp salt.
  • In large pot sauté onions mushrooms and celery with 1/4 tsp salt.
  • Once the onions have softened and mushrooms begin to lose their moisture add tomatoes that you have puréed. In the next step.
  • Drain 1 can tomatoes and put in food processor to purée.
  • Simmer over low heat until it becomes like a paste. Be careful because tomatoes burn easily, esp as the moisture cooks out.
  • You can also add your herbs once it has cooked for a while.
  • Take the meat and add it to the big pot. Put the reserved juice in the frying pan and scrape up the brown bits and add to big pot.
  • Drain the other can of tomatoes and reserve that juice for later. Chop up the tomatoes into small chunks.
  • Add your tomatoes and the rest of your ingredients to pot.
  • Simmer until everything is cooked. Watch the temperature because tomatoes splatter and burn easily. Cook on low simmer with lid off.
  • Add the reserved tomato juice as needed to the right consistency.