Tennessee Chili

Tennessee Chili by W. Vance Greer
Quick and simple, yet filling main dish!

Ingredients – Listed in their order of use:
2 Tbsp.                                 Cooking Oil (Peanut Oil is Best, but any Oil will do)

2 Tbsp.                                  Minced garlic

1 to 2 Lbs.                              Lean (93% Lean) Hamburger (More Meat is BETTER)
½ Lb.                                     Ground Sausage (For Extra Spicy Chili, Use HOT sausage]

1 Large Yellow Onion          Finely Chopped

1 Large Green Pepper          Finely Chopped

1 Large 28 oz. Can                Tomatoes (Diced or Chunky)

1 Large 29 oz. Can                Tomato Sauce

1 10 oz. Can                           Ro-Tel Tomatoes w/ Green Chilis (Hot, Original or Mild)

1 (or 2)                                   Jalapeno pepper – Very Finely Chopped
                                                Optional: Shiny Slick = Not very hot; Dark Wrinkled = hotter

1 Tbsp .                                  Chili Powder

1 Tbsp.                                   Cilantro – Finely Chopped (Optional - But good in Mex-style)

1 Tbsp.                                   Sugar

2 - 3 Cans                            15.5 oz. Red Kidney Beans

1 Small Jar/Can                    Sliced Mushrooms

Preparation:

Start with your BIGGEST (3+ Gallon) pot!

Heat the oil and sauté the minced garlic (Garlic Power can be used if absolutely necessary!).

Add hamburger and sausage and brown until almost done.

Add onion and green pepper and cook until meat is completely done.
Do NOT Drain – You will lose too much garlic flavor - that's why we use lean hamburger.

Add all other ingredients (except mushrooms) and cook hard on high heat for 5 minutes.

Turn heat down and simmer at least 20 MORE minutes. 1 Hour of simmering is Better.

Add the mushrooms late in the simmer process late (About 5 Minutes Before Serving) - this help keep them firm. Salt and pepper if needed. Makes about 2 gallons of chili.

Serve hot off the stove with crunchy crusted bread for a special treat.

Prep Time: 20 mins               Cook Time: 30 mins              Total Time: 50 mins

Servings: 8 Large                  

Doubles: Easily; but you’ll need an EVEN LARGER POT and refrigerate any left-overs.