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Cookin' with Kaye

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Michael's Childhood chili (2/5/2010)

Michael's Childhood chili

1 1/2 lbs. Lean ground beef
1 lb. Italian hot sausage or ground pork
1 medium onion, chopped
1 large green or red bell pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 large (46 oz.) can V-8 Juice
1 12 oz. can tomato paste
1 28 oz. can diced tomatoes
1 12 oz. can beer
1 tablespoon paprika
1 tsp. oregano
1 tsp. ground cumin
2 tablespoons chili powder, or to taste
1 tsp. hot sauce (or to taste) (optional)
1 tsp. salt
1 tablespoon sugar
2 14.5 oz. cans Brooks Chili beans in hot sauce


In a large skillet, brown ground beef, ground Italian hot sausage or ground pork, onions, and both the bell pepper and jalapeno. Cook until well browned. Drain off excess fat.

In a large crockpot, while meat is browning, add the rest of the ingredients. You may want to only add a half of the V-8 and half of the beer, then mix well, and add beef mixture when browned and drained. Fill the crock with the rest of the V-8 and beer as needed. Cover, and cook on low 6-8 hours. You can also cook on high for 3-4 hours. Serve and enjoy!

I've added a few items to this recipe since we ate it as children. The Italian sausage, bell pepper, jalapeno, cumin and hot sauce. If you'd like to leave those out, it's still a great basic chili recipe, just increase the amount of ground beef you use.

This week's recommended wine from Van's Liquor Store in East Dubuque-Yellow Tail Reserve Tier, 750ml bottle, all types, $6.99 through 2-8-2010

Cremer's ground beef and their Italian hot sausage work great in this chili. And of course, they have most of the fixing's to go into the chili.

Cookin' with Kaye

Michael's Childhood chili (2/5/2010)

Michael's Childhood chili

1 1/2 lbs. Lean ground beef
1 lb. Italian hot sausage or ground pork
1 medium onion, chopped
1 large green or red bell pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 large (46 oz.) can V-8 Juice
1 12 oz. can tomato paste
1 28 oz. can diced tomatoes
1 12 oz. can beer
1 tablespoon paprika
1 tsp. oregano
1 tsp. ground cumin
2 tablespoons chili powder, or to taste
1 tsp. hot sauce (or to taste) (optional)
1 tsp. salt
1 tablespoon sugar
2 14.5 oz. cans Brooks Chili beans in hot sauce


In a large skillet, brown ground beef, ground Italian hot sausage or ground pork, onions, and both the bell pepper and jalapeno. Cook until well browned. Drain off excess fat.

In a large crockpot, while meat is browning, add the rest of the ingredients. You may want to only add a half of the V-8 and half of the beer, then mix well, and add beef mixture when browned and drained. Fill the crock with the rest of the V-8 and beer as needed. Cover, and cook on low 6-8 hours. You can also cook on high for 3-4 hours. Serve and enjoy!

I've added a few items to this recipe since we ate it as children. The Italian sausage, bell pepper, jalapeno, cumin and hot sauce. If you'd like to leave those out, it's still a great basic chili recipe, just increase the amount of ground beef you use.

This week's recommended wine from Van's Liquor Store in East Dubuque-Yellow Tail Reserve Tier, 750ml bottle, all types, $6.99 through 2-8-2010

Cremer's ground beef and their Italian hot sausage work great in this chili. And of course, they have most of the fixing's to go into the chili.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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