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Tidewater Chili

Tidewater Chili


(18-20 servings)

4 large onions, chopped
4 cloves garlic, minced
1/3 cup peanut oil
3 cans (28 ounces each) Italian plum tomatoes
2 cans (29 ounces each) tomato puree
2 teaspoons oregano
2 tablespoons crushed red pepper flakes
1 tablespoon salt
1 1/2 tablespoons basil
1/3 cup chili powder
2 tablespoons cumin
2 pounds Surry County, Virginia, smoked sausage or Italian smoked sausage
5 pounds lean chuck
4 cans (15 ounces each) red kidney beans, drained


Saute the onion and garlic in the peanut oil over medium heat. Stir in the tomatoees, tomato puree, and herbs and spices and simmer while cooking the meats. Cut the sausage into 1/2-inch pieces and brown. Drain and add to the mixture. Brown the chuck in small batches; drain and add to the mixture. Simmer for 1 hour. Add the beans.


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