Chili - Chez Porkie's Homemade

By grammadot

Ingredients

• 2 tbs vegetable oil
• 1 large onion diced
• 5 cloves garlic, chopped
• 1 1/2 lb coarsely ground beef
• 2 to 3 tsp chili powder (or to taste)
• 1 1/2 tsp salt
• 1 1/2 tsp freshly ground black pepper
• 2 tsp coriander
• 2 cups loosely packed parsley, chopped
• 1/4 cup fresh basil, julienned
• 2 tsp dried oregano
• 1 tbs poupon mustard
• 1/3 cup red wine
• 1 tsp tobasco sauce
• 1 lb 13 oz can crushed tomatoes
• 2 1/2 cups tomato juice
• 1/2 cup barbecue sauce
• 2 15 1/2 oz cans pinto beans, rinsed and drained
• 2 15 1/2 oz cans red kidney beans, rinsed and drained
• 1 cup chicken broth
• 12 oz kielbasa sausage, cut into 1/2 inch dice

Preparation

Step 1

In large pot heat oil over medium-high heat. Saute onions until soft and fragrant but not brown. Add garlic and sauti 1 minute. Add ground beef, breaking it up as it cooks and stirring until all pink is gone. Drain off and discard any grease. Add chili powder, salt, pepper, coriander, parsley, basil and oregano. Stir well. Add remaining ingredients, except for chicken broth and kielbasa. Bring to a boil stirring occasionally. Reduce heat and simmer gently, partially covered, about 1 1/2 hours. If you think it's getting too thick stir in chicken broth.
At end of cooking time stir in cubed kelbasa and simmer 5 minutes more so sausage heat through.
Garnish chile with shredded cheese, raw onions, sour cream, jalapeqo peppers etc.
This is even better if it sits overnight and served the next day.