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Three Bean and Meat Chili
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    Three Bean and Meat Chili

  • 1 pound mild or hot Italian sausage
  • 4 pounds lean ground beef
  • 1/4 cup olive oil
  • 4 onions, chopped plus extra for garnish
  • 1 cup Basic Spice Mix or spices of choice
  • 1 (12-ounce) can tomato paste
  • 1/2 cup red wine
  • 1 (1-pound) can crushed tomatoes
  • 2 (1-pound) cans peeled tomatoes
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can pinto beans
  • 1 pound Cheddar cheese, grated, optional
  • 1 bunch cilantro, chopped, optional
    BASIC SPICE MIX
  • 2 tablespoons ground cumin
  • 2 tablespoons pasilla chile powder
  • 2 tablespoons California chile powder
  • 1 tablespoon salt
  • 2 tablespoons basil
  • 2 tablespoons oregano
  • 2 tablespoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoons garlic powder
  • Remove sausage from casings and add with ground beef to large stock pot over medium-high heat. Brown meat, then cook through, about 15 minutes.
    Using slotted spoon to drain excess fat, transfer meat to large mixing bowl. Discard any excess fat from pot. Heat olive oil in same stock pot, add onions and cook over low heat, until translucent, about 10 minutes.
    Reduce heat to low, stir in Basic Spice Mix, tomato paste and wine. Stir in crushed and peeled tomatoes. Add kidney, black and pinto beans and simmer, uncovered, stirring often for 30 minutes. Serve with grated cheddar cheese, extra chopped onion and chopped cilantro

    From: the L.A. Times
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Thu, 17 Sep 1998

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