The General'S Chili

1. 1

   Fry, then crumble the sausage.

2. 2

   Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.

3. 3

   Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another 1/2 to 1 hour, stirring every 15 minutes.

4. 4

   The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.

5. 5

   Most chili recipes use coarsely ground beef. This one uses 1/4 inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.

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