posted by Sue Freeman 09-02-98 8:18 AM
1/2 cup Dry sherry
2 tbl. Olive oil
4 cups chopped Onion
1 cup chopped Celery
1 1/2 cups seeded snd chopped Sweet green pepper
1 quart Chicken stock br>
1 quart Tomato sauce
1/2 cup Tomato paste
6 cups Diced tomato
6 cups Cooked black beans
2 tbl. minced Garlic
1 1/3 tbl. Cumin
2 2/3 tbl. Chili powder
1 1/2 tbl. Dried oregano
1/2 cup chopped Cilantro
1/2 cup Honey
1 tsp. Salt
about 10 links (10 cups) Hillshire FarmŽ Jalapeno Sausage, sliced diagonally
Yield: 24 - 6 oz. servings
In a large pot, heat sherry and oil over medium heat. Saute sausage until browned. Remove sausage and reserve. Saute onions, celery, and peppers until softened.
Add remaining ingredients except sausage,and bring to a boil. Lower heat. Cover and simmer for 1 hour. Add sausage and simmer another 15 minutes. Chili should be thick. Serve immediately or cool and refrigerate until ready to use.
Makes 18 cups.