TOM'S CHILI   We have been through quite a few Chili recipes over the years, but this one seems to be our favorite; often amended. Ingredients: 3 lbs ground chuck 1 lb ground pork 2 huge onions, chopped 2 T Spice World Roasted Garlic, minced 1 10.75 oz can beef bouillon 1 Cheap beer 1 15 oz can tomato sauce 1 28 oz can diced tomatoes w/juice 1 t oregano 1 T Cumin 3 Jalapeno pepper (seeds optional, See Note)) 1 t Sugar 1 t Salt 1 cup Lambrusco 1-2 Tablespoons Adobo2 1/4 cup Mexican Velveeta [Optional1] chopped scallions [Optional] grated cheddar cheese [Optional] sour cream [Optional] Procedures: Brown the meats and drain well. Add the onions and garlic and continue browning. Add bouillon, beer, tomato products, oregano, cumin, peppers, sugar and salt. Mix well! Cook over low heat for 1-3 hours! Add Lambrusco and Mexican Velveeta. Serve with optional toppings of cheddar, sour cream and scallions. Tabasco should be available for those who desire a hotter chili. If such an option is not to be offered, the seeds may be left in the peppers! Lydia prefers I remove the Jalapeno seeds; I like to leave them in! This freezes really well. I like to use Zip-Loc quart bags which offer a nice portion when defrosted, but lie flat in the freezer. 2010-11-16: A nice batch was made and frozen. 1Giant doesnt carry Mexican Velveeta. 2Lyd wants to add Adobo next time. 2009-06-28: A batch was made and frozen.

12/05/2014