CHILI

2 tablespoons oil
2 pounds beef chuck, cut into small pieces
1 pound hot Italian sausage, removed from casings
1 pound sweet Italian sausage, removed from casings
2 large onions, chopped
1 large green pepper, seeded and chopped
4 tablespoons canned, sliced jalapeno peppers (about half of 4-ounce can)
1 tablespoon minced garlic
4 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon black pepper
2 cans (16 ounces each) kidney beans
1 (28 ounce) can diced tomatoes, undrained
1 (12 ounce) can tomato paste
2 cans (15 ounces each) chicken broth

Set temperature dial to 400 degrees F.

In insert pan, heat the oil. Add the beef and sausage and cook about 20 minutes.

Add the onions, pepper, jalapeno, and garlic and cook 5 minutes.

Stir in remaining ingredients. Reduce temperature to 275 degrees F. Cover and bake for 2 hours, stirring halfway though.

Makes 5 quarts
Adapted from source: Hamilton Beach 18 quart Roaster Oven Manual

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