Marilyn's Chili Recipe - Cooking Index
|2||Hot Italian sausages|
|1||Onion - coarsely chopped (medium)|
|2 lbs||908g / 32oz||Lean ground beef|
|4||Garlic - crushed|
|1 teaspoon||5ml||Anise seed|
|1/2 teaspoon||2.5ml||Coriander seeds - crushed|
|1/2 teaspoon||2.5ml||Ground cloves|
|1 teaspoon||5ml||Fresh ground pepper|
|1/2 teaspoon||2.5ml||Ground nutmeg|
|1 teaspoon||5ml||Ground cumin|
|2 teaspoons||10ml||Ground oregano|
|4 teaspoons||20ml||Sesame seeds|
|1/4 lb||113g / 4oz||Ground almonds|
|5 tablespoons||75ml||Chili powder|
|1 1/2 oz||42g||Milk chocolate - broken up|
|3/4 cup||177ml||Tomato sauce|
|3 tablespoons||45ml||Lemon juice|
|1/2 teaspoon||2.5ml||Fennel seeds - crushed|
Preheat oven to 350F.
Place the sausages in a baking dish and cook until done, about 20 minutes; slice and set aside. Place the kidney beans in a large pot. Fry the bacon in a saucepan. Add the onion and saute until browned. Add the ground beef, and saute until cooked through.
Mix in the sausage. Stirring continuously, add the other ingredients in order. Pour the mixture over the beans and bring to a boil, then lower heat and simmer about 45 minutes.
Check occasionally and add water if necessary to maintain the consistency of a chunky soup. Adjust seasonings.
The Homemaker's Magazine Cookbook
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