Cookbook

Buck's Roadhouse Chili

by

Ingredients

  • 3 large oignon, halved, thinkly sliced
  • 2 poivron, in laerge chunks
  • 4 gousses ail, minced
  • 1/3 cup huile d'olive
  • 1 1/3 lb saucisse, italian
  • 56 oz pelati, entiers, drained
  • 30 oz kidney beans, canned, drained
  • 15 oz Sauce tomate
  • 2 cups vin rouge
  • 2 tbsp basilique, chopped (2 tsp if dry)
  • 2 Tbsp oregano, chopped (2tsp if dry)
  • 3/4 tsp poivre
  • 1 1/2 cup parmesan

Instructions

In a large skillet saute onions, peppers and garlic in olive oil over medium heat until limp, Tranfer to a large pot, Set aside. In the same skillet add sausage in very small pieces and saute 2-3' until very lightly browned. Add sausage to the pot. Stir in tomatoes, kidney beans, tomato sauce, wine, oregano, basil, and pepper.

Simmer uncovered 1-2 hours or until thickened. Just before serving stir in the cheese.

Notes