1 Pound / 500 Grams Of Medium Ground Beef
2 Hot Italian Sausages With The Casings Removed
2 Tablespoons Olive Oil
2-3 Garlic Cloves , Minced
2 Large Onions, Diced
1 Whole Sweet Green Pepper, Seeded And Diced
2 Boxes Campbells Salt-Reduced Chicken Stock – 900 ml Per Box
1/2 Can Hunts Tomato Sauce
2 Cans Hunts Tomato Paste
1 Can Staggs Classic Chili – Optional
2 Cans Red Kidney Beans, Drained And Rinsed In Cold Water
1 Can White Beans, Drained And Rinsed In Cold Water
2 Can Diced Tomatoes – Like Aylmers Spicy Red Pepper Tomatoes
3 Teaspoon Chili Powder
1 Large Pinch Cumin
1-2 Cups Niblet Corn, Fresh/Canned Or Frozen And Thawed
Grated Parmesan Reggiano If Desired To Top Serving Dish
Chopped Coriander On Each Serving Dish
In a large deep pot, warm the olive oil over medium heat.
Saute the onions and garlic.
Add the beef and hot sausages to brown.
Add the green peppers and stir.
When warmed through, add the chicken stock, tomato sauce and tomato paste.
Stir to combine-then add Staggs chili -optional.
Add the red kidney beans and white beans.
Stir in the diced tomates.
Blend in the niblet corn.
Let cook together for at least 45 minutes on simmer.
I like to let my chilli simmer for several hours so all flavours are infused.
Top each serving dish with chopped coriander, if desired.
Yield- 5 Litres Of Chilli
This recipe freezes well.