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Chili - Kincade
Category: Soup / Main
Ingredients: Beans
Yield: 8 Servings
| 1 Pound Ground Beef |
2 Large Onion |
| 1 Pound Pork Sausage |
1.5 Tbsp Oregano |
| 16 Oz Tomatoes, Crushed |
1.5 Tbsp Cumin |
| 32 Oz Water |
1 Cup Chili Powder |
| 30 Oz Chili Beans, Red Hot, |
1 Tbsp Salt |
| -Untrained |
1.5 Tsp (.75 Mild) Cayenne, Ground |
| 30 Oz Kidney Beans,
Untrained |
1/4 Cup Unbleached All Purpose |
| 1.5 Pounds Zucchini |
-Flour |
| 1.5 Tbsp Paprika, Ground |
1/2 Cup Water |
| 2 Tbsp Garlic |
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Brown and drain meat.
Combine all ingredients except for zucchini and flour.
Cover and simmer minimum 30 minutes, the longer the better however. We like ours to cook 3-4 hours. Even better, cook the day before, chill overnight and reheat the next day. Freezes well.
2 hours before serving, slice zucchini into 1/4 inch slices and add to chili.
1 hour
before serving, combine flour with warm water and mix, add to chili.
Serve with
cheese, sour cream and chopped green onions if desired.
The chili is ready to eat as soon as the first step is complete, obviously short of zucchini and a little thickener. As with most chili it does improve with age, the trick is how long it will last once the company starts tasting.
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