Kelly’s at Southbridge Chili
Yields: 6 quarts
Ingredients and Instructions:
4 yellow onions
8 garlic cloves
12 celery stalks
3 tbsp. salt and pepper mix
3 tbsp. red pepper flakes
Finely chop onions, garlic and celery. Sauté with seasonings in 8 tbsp. olive oil in large pot until tender. Set aside.
4 lbs. ground beef
2 lbs. hot Italian sausage
1 tbsp. salt
1 tbsp. pepper
2 tbsp. onion powder
3 tbsp. garlic powder
Mix together in sauté pan/pot and cook until brown. Drain grease. Add meat to onion mixture.
Then add:
112 oz. crushed tomatoes
16 oz. tomato sauce
30 oz. black beans
30 oz. kidney beans
30 oz. northern beans
30 oz. pinto beans
7 tbsp. chili powder
5 tbsp. cayenne pepper
5 tbsp. ground cumin
Simmer on low heat for 1 ½ hours.
To serve, garnish with grated cheddar cheese, sour cream and chopped scallions.
