"This is a chili that will either put hair on your chest or make you feel like a cowgirl." -Sam Wild

2 pounds of ground beef
2 pounds of ground pork
8 medium onions, chopped
2 cans (15.5 oz.) chili beans—drain and save liquid
2 cans (15.5 oz.) pinto beans (do not use kidney beans.)
4 cans of whole or diced tomatoes (1 lb. or 12 oz.)
1 can (15 oz.) tomato sauce
4 tablespoons chili powder (preferably Mexican chili powder)
1 teaspoon sugar
1.5 tablespoons salt
5 bay leaves
2 cloves garlic thinly chopped
3 chili peppers (the kind you get out of the jar)

1. Brown the ground beef, ground pork, and onions in a Dutch oven or large skillet. Place meat and onions in a strainer for a few minutes to allow fat to drain
2. Combine the meat, the liquid that you drained from the beans, tomatoes, tomato sauce, and seasonings into a large 8-10 quart pot. Stir and bring to a boil, then cover and let simmer.
3. Stir frequently to prevent the bottom of the pot from scorching. If you use whole tomatoes, crush them with a spoon or potato masher while simmering.
4. After one-and-a-half hours, add the beans. Let simmer for another 30 minutes. Cover the pot, turn heat to low and simmer for several hours. Pick out the bay leaves before you serve.
5. Optional: Serve with cornbread, shredded cheddar cheese and chopped Bermuda onions.

Jeff's drink suggestion: "Sam's chili is full of character. To cool your palate, enjoy a tall glass of Gordon Biersch beer."

 
See the Stonefield Josephson advertising campaign.

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