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Winston's Smokey Chili

Hot sausage and Liquid Smoke gave this chili from Robert Arnhold of Grove City an extra kick.

  • 1 to 2 heads garlic, roasted
  • 2 to 3 tablespoons olive oil
  • 3 pounds ground round
  • 1 pound hot Italian sausage, casing removed if links
  • 2 large onions
  • 2 green peppers
  • 2 to 3 jalapeno peppers with seeds
  • 2 (29-ounce) cans chunky toma-to puree, see note
  • 2 (8-ounce) cans tomato sauce
  • 1 cup beef broth
  • 1 cup beer

    Seasoning mixture:

  • 4 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed dried pep-pers
  • 1 dash Tabasco
  • 1 dash Liquid Smoke

To roast garlic: Separate cloves, remove papery outer skins, and place on a square of aluminum foil. Drizzle with a tablespoon or two of olive oil, loosely wrap the garlic and bake at 350 degrees for 15 to 20 minutes until tender but not mushy.

Meanwhile, brown meats, drain well and set aside.

Chop, then saute vegetables, including garlic, in 1 tablespoon of olive oil in a large stockpot. Add seasoning mixture while vegetables are sauteing. Stir and cook about 8 minutes.

Add meat, tomato puree, sauce, broth and beer. Simmer covered for 1 hour, then uncovered 2 hours. Makes 10 to 12 servings.

Note: We substituted crushed tomatoes for the chunky tomato puree.

Thursday, February 20, 2003

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