Ozark Mountain Chili

Ozark Mountain Chili

Ingredients:
2 large cans crushed tomatoes
2 cans rotel tomatoes
1/2 lb dry pinto beans 3 medium onions, chopped
2 tbs olive oil 6 cloves garlic, minced
3 cloves garlic, minced 1/2 lb bacon, cut into pieces
1/2 cups chopped parsley 2oz Gebhardt's chili powder
1/2 cups margarine 1/2oz dark chili powder
2 tbs salt 3 lb chuck roast, cubed
1/3 cups chili powder red pepper to taste
1 1/2 tsp black pepper 1 can beef broth
1 tsp red pepper 1 lb hot pork sausage
1 1/2 tsp cumin 1 can green chilies, minced

Directions:
water 1/2 tsp dried habenero chilies
1 tsp cumin
In large pot, soak beans in water overnight. Drain 1/2 tsp coriander
into Dutch oven, cover with cold water and simmer 1 can tomato sauce
until beans are tender, about 1 hour. Add tomatoes 1 can rotel tomatoes
and simmer 5 minutes longer. Heat olive oil in large 1/2 cups oregano tea (1 tsp oregano steeped in hot
skillet and sauté green peppers, onion, garlic, and water 30min)
parsley. In another large skillet, melt margarine and 1 tbs salt
brown chuck and pork sausage. Add onion mixture 4 drops Tobasco sauce
and stir in chili powder. Cook 10 minutes and add
mixture to beans. Add rest of spices, stir and THIS RECIPE WILL FEED A WHOLE TROOP.
simmer covered 1 hour. Remove cover and simmer Fry bacon in a #14 Dutch oven until just crisp. Add
30 minutes longer. Skim most of grease from top onions, garlic, and all chili powder. Sauté until
and serve. onions are clear. Brown beef in large skillet, a
pound at a time, adding sprinkles of red pepper
while browning. Use a little broth to keep from
THE CHILI OF THE CENTURY sticking. Add each batch to Dutch oven after
browning and stir. Brown pork sausage and green