Homer’s Chili

I don’t recall the origin of this one, and the recipe doesn’t provide any clues about who Homer is. I seem to recall that she may have gotten it from someone in California in the 60s.

BROWN: 3 lbs ground beef 1 lb bulk sausage, regular or hot (mom used regular)

ADD, THEN SIMMER: 1 32 oz can tomato puree 2 cans kidney beans, drained 1 medium onion ¾ c green pepper, chopped 4 T chili powder 1 t garlic powder 1 t ground cumin 1 t oregano 1 t marjoram 1 t red pepper flakes 1 T sugar 3 T paprika 1 t salt

ERIN’S NOTES: As with many of my mom’s recipes, the directions get vague here. She cooked a lot on instinct. When I make this, I simmer for at least a couple of hours, probably more, until flavors are combined. Taste it; it should taste like chili! If it still has an unfinished flavor, keep simmering. More simmering will make the flavors blend.