Pork and Beef Chili | Classic Southern Recipe
by Faye Thompson
2 green peppers chopped
3 tbsp vegetable oil
1 1/2 large onion, chopped
1 1/4 pounds of ground beef
1/2 pound of mild pork sausage
2 stickers butter
3 (16 oz cans) of petite tomatoes, undrained
2 tbsp dry parsley flakes
2 tbsp chili powder
3 tbsp cumin
1 tbsp salt
3/4 tsp black pepper
3/4 tsp M.S.G.
3/4 tsp powdered garlic
1 (16 oz can) pinto beans, undrained
1 (16 oz can) tomato juice
In a small skillet saute onion in vegetable oil for about 5 minutes. Add green peppers and cook till tender. In a large skillet or Dutch oven fry the ground beef and pork sausage until slightly brown. Ladle off excess fat. Add one-half of the butter. In a large pot, add tomatoes, tomato juice, and parsley with other spices, and simmer for about 30 minutes. Add the peppers, onions, meat, and the other half of the butter and continue cooking for about 10 minutes. Then add the beans and heat for about 5 minutes.
If you want your chili spicier add a little cayenne red pepper. If you let your chili set in the refrigerator you might want to add more tomato juice.
Chapters
0:00 Intro
0:03 Welcome message
0:08 Ingredients and Directions
5:21 Presentation
5:29 Photos
8:01 Outro
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