calherewecome

Today we had our chili cook-off at LA Harbor Lodge in San Pedro. Here is the recipe for my entry. It didn’t win any awards but everyone who tried said that it was very tasty.  We all had fun doing it. And even I liked it.

Ingredients

• 3 Stalks of Celery, chopped
• 1 medium onion, chopped
• 2 Jalapeño Peppers, seeds and core removed, chopped (I usually use surgical gloves when handling jalapeños. If you skip the gloves you will soon learn why I use the gloves.)
• 1/2 Red bell pepper, chopped
• 1 lb bulk Italian sausage meat
• 1 lb stew beef, cut into small pieces
• 2 cans of red kidney beans
• 1 can of diced tomatoes (14.5 oz)
• 1 can of tomato sauce (14.5 oz)
• 2 tbsp olive oil
• 1 packet of chili seasonings

Directions

1. In a large skillet, heat the oil
2. Sauté the onion and Jalapeños until they are soft and translucent
3. Add sausage and stew beef.
4. Sauté until the meat is completely browned.
5. Drain off the fat
6. Add the seasoning packet and mix
7. Transfer the contents of the skillet to the crock pot
8. Add the peppers and celery
9. Add the cans of kidney beans (including water) and cans of tomatoes.
10. Stir to combine.
11. Important Step: Plug the crock-pot in and turn it on!
12. Cook on high for about 4 hours. Stir occasionally

This entry was posted on July 24, 2017 at 12:46 am and is filed under Cooking, Recipes. You can subscribe via RSS 2.0 feed to this post's comments.

Tags: Chili, Cooking, recipes