CHILI WHEN IT’S CHILLY

A recipe used in the chili supper at Westville Christian Church as made by David Freeman

2 large onions

1½ green bell pepper

4 garlic cloves

1 celery stalk

1 carrot

2-3 Tbs. olive oil

4 Tbs. chili powder

2 tsp. oregano

½ tsp. cumin

1 large jalapeno, raw or 6-8 slices from a jar of pickled jalapenos, finely diced

2 bay leaves

2 Tbs. brown sugar

2 tsp. jalapeno juice from jar of slices

½ link smoked sausage

2½ lbs. ground chuck

1 can black beans

1 can red kidney beans

1 can chili beans

1 large can (28 oz.) tomato pieces

8 oz. can tomato sauce

1/3 cup of dry red wine (optional) or 1/3 cup of good beer (optional)

Dice first four ingredients, coarsely shred carrot and place all in large stainless pot with olive oil. Cook over medium heat until vegetables are softened and onion is transparent, about five to seven minutes. Reduce heat to simmer. Brown meat in large skillet, remo...