Quote:
Originally Posted by DarkNWorn 
Here's mine (posted here last year):
4 Tbs olive oil
3 chopped onions
3 diced green peppers
6 cloves of garlic
Saute until tender, take out.
2 lbs stewing beef, cubed
1.5 lbs pork butt, cubed
1.5 lbs hot sausage
Brown in 2-3 batches.
Then add:
2 28oz cans chopped tomatoes
1/2 cup chili powder
4 Tbs ground cumin
1 Tb white pepper
4 ancho chiles, finely chopped.
kosher salt to taste
1/4 cup brown sugar
2 Tbs Worcestershire sauce
1/2 cup Marsala wine
Cook for about an hour, then add:
2 16oz cans red bean
1 16oz can black bean
return the pepper/garlic/onion mix
cook for another 30-45 minutes until beans are tender
Cool down, then let sit in fridge for 24-48 hours. Heat up before serving.
Toppings:
1 chopped red onion
cilantro
sour cream
cheddar
Starch (optional):
bed of hash browns
Serving: 15-20 depending on how many drunks I have this weekend.
4 Tbs olive oil
3 chopped onions
3 diced green peppers
6 cloves of garlic
Saute until tender, take out.
2 lbs stewing beef, cubed
1.5 lbs pork butt, cubed
1.5 lbs hot sausage
Brown in 2-3 batches.
Then add:
2 28oz cans chopped tomatoes
1/2 cup chili powder
4 Tbs ground cumin
1 Tb white pepper
4 ancho chiles, finely chopped.
kosher salt to taste
1/4 cup brown sugar
2 Tbs Worcestershire sauce
1/2 cup Marsala wine
Cook for about an hour, then add:
2 16oz cans red bean
1 16oz can black bean
return the pepper/garlic/onion mix
cook for another 30-45 minutes until beans are tender
Cool down, then let sit in fridge for 24-48 hours. Heat up before serving.
Toppings:
1 chopped red onion
cilantro
sour cream
cheddar
Starch (optional):
bed of hash browns
Serving: 15-20 depending on how many drunks I have this weekend.
That sounds really good!
