This Ain't Really Chili
But it's good. What follows is a recipe I have had for a long time. I got it from one one of those recipe books that are published locally for special events (i.e. author unknown). I have tried it once (I cut the ingredients in half, BTW). It wasn't really that exceptional when freshly cooked. However, if you let the cooked product "marinate" for a few days in the "fridge", yum-yum. As the recipe says, this freezes well, also. Where is that bottle of habenero salsa I just had...?
"It Ain't Chili And It Ain't Beans"
8 (16oz.) cans pork & beans
4 (16 oz.) cans dark red kidney beans
2 large yellow onions
1 stalk celery
2 large bell peppers
4 oz. jalapeno relish
1 1/2 oz. cayenne pepper
1 1/2 oz. black pepper
1 Tbsp. Salt
1 oz. liquid smoke flavoring
2 lb. ground sirloin
2 lb. Hillshire Farms beef sausage
1 lb. sharp cheddar cheese
1 lb. Mozzarella cheese
2 pkg. McCormick chili mix
Open the cans of beans and pour contents into a three-gallon pot. Place pot on stove over low heat. Add chili mix, liquid smoke flavoring, salt, black pepper, cayenne pepper, and jalapeno relish. Stir contents thoroughly. Coarse chop/cut all cheeses and add to pot. Coarse chop/cut onions, celery, and bell pepper; set aside.
Precook sausage for 4 minutes on HIGH setting in microwave (optional). Cut sausage into small bite-sized pieces, and then fry in skillet until done. Drain all grease and add sausage to pot. Fry ground sirloin; drain all grease and add to pot. Add onions, celery, and bell peppers to pot; stir thoroughly. Cover pot. Increase heat slightly to bring contents almost to a boil, then cook for 15-20 minutes while stirring contents often.
This recipe freezes well. Any leftovers can be placed in plastic containers and frozen for eating later.
Note: Beans tend to get hotter over a period of time.