In September of 1999, my dear friend, Cindy, emailed me a chili recipe that sat in my inbox forever before I finally tried it. I absolutely love chili- the chunkier, the better, in my opinion. But this one was, uh, weird.
It had Keilbasa in it.
I live in Arizona.
That is wrong.
Well, I finally got around to making it about New Years day 2000, and I have to say, much like in her email, it is my favorite ALL TIME recipe for chili. I did add some spices that weren't in her original recipe- cinnamon, dark cocoa powder, and Pasilla Ancho Chili powder- they gave it the unique depth of flavor I love.
The seasonings are approximate for my tastes, but you can always add or subtract according to yours. And the Keilbasa- I couldn't imagine it without it- it's fabulous!
Hearty Half Time Chili
recipe adapted from Cindy Geery
1 lb ground beef
1 lb ground pork (or Italian sausage with casings removed)
1 lb Keilbasa cut into chunks
1 large onion, chopped
2 cloves garlic, minced
1 Tbs Pasilla Ancho Chili powder
1 tsp ground cumin
1-1/2 tsp celery salt
1/2 tsp cinnamon
2 Tbs dark cocoa powder
Cayenne pepper (optional, to taste)
2- 28oz cans cut tomatoes (do not drain)
1- 14.5oz can plain tomato sauce
1- 28oz can kidney beans (drained)
1- 28 oz can black beans
Chopped green onions
In a large dutch oven, brown ground beef with sausage, onion, Pasilla Ancho chili, cumin and garlic.
Then add keilbasa, remaining seasonings, and tomatoes. Simmer about 10 minutes and then add beans.
Evaluate and adjust seasonings to your taste, let simmer and allow flavors to meld for about 30 minutes.
Serve topped with grated cheddar, green onion, and sour cream.