For a fabulous Friday night, make my delightful chili. I love this chili; particularly in the fall/winter time because it is so hardy and warming. And I named it Primordial from the way it bubbles when it's simmering.
Sam's Primordial Chili
Yield: 4-6 servings
1 lb black Angus stew meat
1 lb pork sausage (I like hot, but you can use mild too)
1 medium yellow onion, roughly diced
2 cups celery, chopped
2 med. cloves garlic, minced
1 28oz can diced or whole tomatoes, not drained
16oz can tomato sauce, low or no salt
1 package chili season or chili kit ( Esp. recommended is Carroll Shelby's)
1 15oz can pinto beans, drained
1 15oz can kidney beans, drained
Optional: Shredded cheddar cheese, sour cream, chopped onions for garnish
In a large skillet, brown both the meat and the sausage. Drain and set aside.
Coat the both of a large pot with olive oil or non-stick cooking spray. Set over medium heat. Add the onions, celery, and garlic, and saute until onions are golden. Add the tomatoes and tomato sauce. Fill the 15oz can with water and add. Stir in the chili seasoning kit. Let this cook for 8-10 minutes.
After the vegetables are tender, add the beans and meat. Leaving uncovered or partially covered, simmer that chili for 4-5 hours; stir occasionally to mix up the stuff that has sunk to the bottom.
Serve with the cheddar, sour cream, and onions. Really great with cornbread. Enjoy!