AlabamaJack said:AlabamaJacks Red - True Texas Red
2 lbs. Chili ground beef
1 lb. Chili ground pork
12 oz Italian Sausage Hot
12 oz Italian Sausage Mile
12 oz. Chorrizo
1 Tbsp Cumin
1 Tbsp salt
3 16 oz cans stewed tomatos
1 Tbsp black pepper
750 ml white zinfindel wine
1-3 Tbsp Oregano
10 Jalapeno peppers (chopped)
2-4 Tbsp Chili Powder
4 Cloves Fresh Garlic Crushec
1 large Sweet White Onion (chopped)
Brown all meat keeping the fat that has been rendered...the leaner meat you use, the less fat.
Add all other ingredients and cook on low heat just enough to keep it bubbling for about 2-3 hours and you are ready.
Once the chili is ready to eat, you can remove some of the grease off the top...I would not remove the grease before cooking because that is where a lot of the flavor comes from...
Bon Apetite
Yeah I giving AJ's chili a whirl. As I type this the pot is simmering on the stove - it smells great and I can't wait...has it been 2 hours yet?? Shoot...still 1:50 left...
