KENTUCKY BACKWOODS CHILI

KENTUCKY BACKWOODS CHILI image

Provided by theresa dibert

Categories Chili

Time 1h30m

Number Of Ingredients 25

3 lb ground round or chuck
1 1/2 lb pork tenerloin cut into bite sized pieces
1 lb bulk italian sausage
2 onions chopped
1 green pepper diced
3 celery ribs sliced real thin
4 garlic cloves minced
2 28 oz. cans diced tomatos undrained
2 15oz cans pinto beans drained
1 16oz. can kidney beans drained
2 4oz. cans chopped green chilies
2 8oz.cans tomato sauce
2/3 c good kentucky bourbon
1 c beef broth
1 6oz. can tomato paste
8 tsp chili powder
2 tsp ground cumin
21/2 Tbsp fresh lemon juice
1 Tbsp dried oregano
1 Tbsp all purpose flour
1 heaping tablespoon brown sugar
1/2 tsp ground cinnamon
1 Tbsp worcestershire sauce
1/2 tsp cayenne pepper more if you like (taste first)
1/2 tsp black pepper

Steps:

1. IN A SOUP KETTLE; COOK MEATS OVER A MEDIUM HEAT UNTIL NO LONGER PINK; THEN DRAIN.
2. ADD THE ONIONS, BELL PEPPER,CELERY AND GARLIC; COOK UNTIL ALL IS TENDER.
3. STIR IN ALL THE REMAINING INGREDIENTS.
4. BRING TO A BOIL; REDUCE HEAT AND SIMMER FOR 1-1/2 TO 2 HOURS. GIVE A STIR NOW AND THEN WHILE SIMMERING.
5. IF IT LOOKS LIKE IT MAY NEED SOME LIQUID WHILE SIMMERING, ADD SOME WATER.