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1
In one very large pot, heat olive oil on medium.
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2
Saute onions and mushrooms until onions begin to turn colour.
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3
Add peppers, celery, and garlic.
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4
Saute until tender.
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5
In a seperate pot, cook ground beef until done.
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6
Be sure to break up clumps.
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7
Drain and set aside.
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8
Cook sausages in a large fry pan on medium.
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9
Add enough water to just cover whole sausages, and cook until all water is gone.
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10
Set aside to cool, and then slice sausage into coins.
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11
In another pot combine clamato juice and tomato paste.
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12
Bring to a rolling boil, stirring often to prevent sticking.
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13
Whisk flour into cold beef broth until smooth, then add to boiling tomato mixture.
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14
Reduce temperature to medium-high.
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15
Stir in brown sugar, molasses, instant coffee and spices.
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16
Allow tomato sauce mixture to thicken a while, stirring often.
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17
Taste, and adjust spice as necessary.
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18
Add ground beef and sausage to vegetables.
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19
Add diced tomatoes.
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20
Stir well to combine, and simmer on low.
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21
When tomato sauce mixture is at a pleasing consistancy, add to veggie-meat mixture.
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22
(Do you prefer thick or saucy chili?
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23
).
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24
Drain and rinse kidney beans and add to the chili mixture.
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25
Simmer on low, stirring ocasionally, for about an hour.
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26
This will give you plenty of time to wash all those other pots.
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27
Chili tends to improve if cooked, cooled, refrigerated overnight and then reheated to serve.
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28
For safety, the cooling should be done in a large shallow pan (roasters work well -- yep, another pot to wash) and should last no more than two hours before you refrigerate it.
