Golden Triangle Chili
Serves 12 to 16. Recipe is adapted by the Rev. John Blewitt from a cook-off recipe by Kathy Richter, former Baton Rouge resident and Faith Presbyterian Church member.
11/2 lbs. ground beef
1/2 lb. ground pork sausage
2 large sweet yellow onions, chopped
2 large green bell peppers, chopped
3 stalks celery, chopped
2 (15-oz.) jars Tabasco chili starter (I prefer mild)
2 (16-oz.) cans pinto, red or black beans, or a mixture
1 cup frozen corn
1 (16-oz.) bottle of beer of your preference
1. In a 6-quart pot, on top of the stove, brown beef and pork. Drain.
2. Add vegetables and sauté until soft.
3. Add Tabasco chili starter, beans, corn and beer. Simmer until desired consistency and season to taste.
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