Langley Cruise Award Winning Chili

Utensils
7Qt. and 3Qt. with steamer (to degrease beef)

Ingredients

1 large white onion

1 large red onion

2 stalk celery

two green pepper

3lbs ground beef (degreased)

11/2lb spicy Italian sausage meat (degreased)

15 cloves garlic

6 tbsp tomato paste

1- 28 oz can whole tomatoes

2 can tomato soup

4 tbsp Worcestershire sauce

1 fire roasted red pepper

2 tsp salt

4 tbsp tomato ketchup

4 tsp oregano flakes

8 cups kidney beans

3 tbsp paprika

6 tbsp chili powder

15 tsp Louisiana hot sauce

2 tsp roasted Cumin seeds, chopped

12 tsp grated sweet dark chocolate

2 can maple baked beans

3-5 tsp black pepper

4 tsp finely chopped cilantro

1 tsp chipotle

Directions

1. Remove meat from sausage casings. Chop finely and combine with ground beef.
2. Degrease to remove fat using Saladmaster “degreaser method” in the 3qt with steamer insert.
3. Season with 2 tsp garlic salt.
4. Preheat 7 quart and sauté onion, celery, garlic and green pepper until caramelized.
5. Add tomato paste, stir until hot then add tomato soup.
6. Next, add degreased meat, beans and all remaining ingredients.
7. Cook until excellent. (About one hour.)