| Prep time: 1-1 1/2 hour cooking time: 3- 4 hours Servings: 10-12 1 16 oz bag of dry red kidney beans (soaked)
4 sweet Italian sausages
2 boneless skinless chicken breasts
1 small chuck roast (floured and browned)
1 large onion chopped fine
2 garlic cloves, peeled and crushed
1 26 oz can crushed tomatoes
1 large bell pepper, seeded and chopped fine
2 stalks celery, finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
14 oz. can chili's or three fresh chili's, chopped
1 16 oz. can beer
1 13 3/4 oz. can chicken broth
4-6 tblsp olive oil, divided
3-4 tblsp flour
| | | Wash and pick over dry beans and place in very large (Dutch oven type) pot of water, enough to cover beans. Set aside while you prepare the rest of the ingredients. In a large kettle with a little olive oil, place the chuck roast after sprinkling generously with flour. Brown on both sides and cover. Lower heat and let cook for about 20 minutes. Remove and cut roast into small pieces. Brown sausage and slice into 1 inch pieces. Wash chicken breasts and pat dry with paper towels. Cut into 1 inch cubes, and brown in skillet with olive oil, onion, garlic, pepper, and celery just until lightly browned. Set aside. Drain the beans and cover with water in pot and cook for 30 minutes, add all of the rest of the ingredients and bring to a boil. Stir well, lower heat, cook on a slow heat (simmer) for about 3- 4 hours. If it cooks down too much, add a little water at a time, but not too much as you want this to be nice and thick. This takes a while to make but it is a very good meal and worth the extra effort if you cook with love. It can also be placed in a slow cooker for the final stage and just left until your ready to serve. Serve with hot corn bread or popovers. Submitted by Dorothy Cote |
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