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First place
winner in a chili contest...
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3
cups |
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dry
pinto beans |
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3
cups |
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dry
black beans |
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3
cups |
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dry
kidney beans |
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2
lbs |
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ground beef |
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2
lbs |
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hot
Italian sausage |
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Two
64oz. |
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cans
chicken broth |
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Three 6oz. |
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cans
tomato paste |
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2
Tbs |
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ground cumin seed |
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2
Tbs |
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ground chili powder |
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½
cup |
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sherry |
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1
small |
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can
diced jalapeños |
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2
medium |
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green bell peppers, seeded and chopped |
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2
medium |
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red
bell peppers, seeded and chopped |
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½
medium |
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yellow onion, chopped |
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½
medium |
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red
onion, chopped |
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3
large |
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cloves garlic, minced |
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salt
and ground black pepper to taste |
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1 |
Cover dry
beans with water and soak for 24 hours. Change
the water 1 time about 12 hours after the
soaking process begins. |
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2 |
Brown ground
beef and sausage and set aside. |
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3 |
Pour chicken
broth into a large pot. Add all remaining
ingredients. Simmer, covered for 3 hours. Taste
and season with salt and pepper, as needed. |
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Servings: 15 |
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