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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: emely
Servings: 10
Recipe from Cafe at the Corner, Hapeville, GA
¾ pound fresh ground round of beef
1 medium finely diced onion
1 tablespoon finely chopped garlic
1½ tablespoon chili powder, or to taste
½ teaspoon black pepper
½ teaspoon white pepper
1 pinch cayenne pepper
2 28 ounce cans premium diced or crushed tomatoes
1 15 ounce can dark red kidney beans, rinsed and drained
½ pound smoked andouille sausage, sliced into ¼ inch rounds
1 green bell pepper, cut into ½ inch pieces
Place the ground beef in a heavy bottomed pot, breaking up the meat and scattering it across the entire pot. Cover with onion, garlic, chili powder, black pepper, white pepper and cayenne. Cook over medium-low heat, stirring occasionally, until the meat is browned and onions are translucent. Do not let the onions or garlic brown.
While the beef is cooking, heat the tomatoes in a saucepan. Add the beans and sausage. When the beef is fully cooked, add the tomato mixture to the meat and cook over low heat, stirring occasionally to prevent scorching, for about 2½ hours. Do not let it boil and do not cover the pot. Add the green peppers to the chili and cook for another 30 minutes. This is important to keep the peppers crisp and not add a cooked pepper flavor to the chili.