Gimbel Chili

My dad has been making the same chili since I can remember, and when I first moved out of my parents house my mom made me a cookbook with all my favorite recipes in it, including the chili recipe:

As you can see, the recipe comes from a cookbook called "The Consumer's Guide Food Processor Cookbook" published in 1976. Since I like my food much more spicy than my parents do, I use this recipe as a jumping-off point for the chili I make. 

Since Matt has a class on Sundays, I usually listen to music LOUDLY like a teenager while I cook. This Sunday the soundtrack was this.

Gimbel Chili

2 medium onions, chopped

1 green pepper, chopped

2 lbs. fresh pork sausage (my dad uses Jimmy Dean's frozen mild. I used fresh spicy andouille and spicy Italian sausages. This means you'll have to remove the sausage from it's casing, which is actually kind of satisfying. 

2 cans (15 oz each) kidney beans, drained

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) tomato sauce

1 can (6 oz) tomato paste

1 cup water

2 tsp chili powder

1 tsp salt

*I also added some smoked peppers I found at the Bad Seed Market. They smell so good!

1. Brown the sausage in large skillet or Dutch oven, breaking the sausage into small pieces with the back of a spoon as it browns. 

2. Lift the sausage from the skillet with a slotted spoon and set aside. 

3. Pour off drippings, reserving 3 tsp in the skillet

4. Add the chopped vegetables to the skillet and saute 10 minutes over medium heat. 

5. Add the sausage and remaining ingredients. 

6. Simmer, covered, stirring occasionally, about 30 minutes. 

Feel free to add Fritos and cheddar cheese to make Frito Pie. Also goes very well with an IPA.

Happy Sunday!