4 1/2 lbs round steak, trimmed and cubed
1 1/2 lbs italian sausage links, sliced
1 1/2 lbs ground beef
4- 15 oz cans hunts tomato sauce
1 can chicken broth
1 cup yellow chicken, chopped
1 cup green bell pepper, chopped
2 cups red onions, chopped
3/4 cup anaheim peppers, finely chopped
2 tablespoons garlic
2 tablespoons cumin
1/8 cup oregano
1 1/4 cup chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon tabasco
1/4 cup vegetable oil
In chili pot combine tomato sauce, chicken broth, oregano, onions, salt, pepper, cayenne pepper, 1 tbsp minced garlic, and 3/4 cup chili powder. Cook on low heat stirring occasionally.
Brown cubed steak in 1/8 cup vegetable oil, drain and add to sauce. Put 1/2 cup water and 1/8 cup vegetable oil, add 1 tbsp minced garlic, and sliced italian sausage links in a pan. Cover and cook until done. Drain and add to sauce.
Brown ground ,drain, and add to sauce. Add remaining chili powder(1/2 cup), 2 tbsp cumin and 1 tbsp tabasco.
Bring to a boil, stirring constantly. reduce heat and simmer 2 1/2 hours. taste and add any additional spices to reach your desired taste. Sprinkle with grated cheese if desired.
Makes approximately 6 quarts.
Recipe Courtesy Gene Layne