Texas Chili - Bride & Groom Cookbook - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 medium yellow onions, chopped
3 tablespoons chopped garlic
2 tablespoons paprika
1 tablespoon cumin
2 teaspoons dried oregano
1 lb ground beef
1 lb Italian sausage (removed from casings)
2 teaspoons kosher salt
2 (28 ounce) cans crushed tomatoes in puree
1 (15 ounce) can kidney beans, rinsed and drained

Preparation

Heat the vegetable oil in an 8-quart heavy-bottomed stockpot over medium heat. Add the onions and garlic and cook, stirring occassionally, until tender, 7 to 10 minutes. Add chili powder, and oregano and stir until the spices are well combined. Add the ground beef, sausage and 1 teaspoon of the kosher salt. Increase the heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes.
Stir remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occassionally, for 1 hour. Adjust the seasonings with more kosher salt if necessary. Serve with any or all the suggested fixin's.