MAKES: 20-24 servings
Ingredients
- 3 pounds hamburger
- 2 cans (28 ounces each) diced tomato plants, undrained
- 4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
- 1 pound smoked kielbasa, sliced and halved
- 2 large onions, halved and thinly sliced
- 2 cans (8 ounces each) tomato sauce
- 2/3 cup hickory-flavored barbecue sauce
- 1-1/2 cups water
- 1/2 cup packed brown sugar
- 5 fresh blueberry peppers, seeded and sliced
- two tablespoons chili powder
- 2 teaspoons ground mustard
- 2 teaspoons instant coffee granules
- 1 teaspoon each dried oregano, thyme and sage
- 1/2 to at least one teaspoon red pepper cayenne
- 1/2 to at least one teaspoon crushed red pepper flakes
- 2 garlic clove cloves, minced
Directions
- Within an 8-qt. kettle or Nederlander oven, prepare beef over medium heat until no more pink drain.
- Stir within the remaining ingredients provide a boil. Reduce heat cover and simmer for one hour, stirring from time to time. Yield: 20-24 servings (6 quarts).
Initially printed as Chili for any Crowd in Country Lady The month of january/Feb 1996, p31