Al’s Chili by Alan Wickstrom


  • INGREDIENTS: The following amounts are for a lot of people. If you want less, just cut it all in half.


    • 2 pounds ground beef
    • 1 pound ground pork
    • 1 lb of Hot Italian Sausages, removed from casing before frying


    • 2 Tablespoons olive oil
    • 4 Tablespoons REAL butter
    • 3-4 gloves of crushed garlic
    • 1 purple onion
    • 1 white onion
    • 2 (4 oz.) cans mild or med. green chilies
    • 1 green pepper, chopped
    • 1 red pepper, chopped


    • 2 14 oz cans of stewed tomatoes, un-drained
    • 1 14 oz can diced tomatoes, un-drained
    • 2 7 oz can of tomato paste


    • 4 Tablespoons chili powder, the brand I use is Gebhardt
    • 1 teaspoon ground cummin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried marjoram
    • Salt to taste (about 1 Tablespoon)
    • Fresh Ground Black Pepper to taste (about 1 Tablespoon)
    • Tabasco to taste


    • 2 (15 oz.) cans kidney beans, drained and rinse
    • 2 (15 oz.) cans black beans, drained and rinsed
    • 2 (15 oz.) cans pinto beans, drained and rinse
    • 1 29 oz can of Mexican Style Hominy by Juanita's


    In 3 different frying pans cook ground beef, ground pork and Hot Italian Sausages for about 10 minutes, until golden brown. Drain as much fat from the pans as you can and after all 3 meats are done, mix together and set aside.

    While you are cooking the meats, grab a 6-quart pot and start to heat it with nothing in it. After about 30-seconds getting it hot, add olive oil and butter... heat until butter/oil is hot, but not scalding. Add crushed garlic and saute for 30-seconds over a hot flame, while adding garlic mix in onions until they soften. Cook onions and garlic for 2 minutes over a hot flame, mixing constantly (BE CAREFUL NOT TO BURN BUTTER). Then add green chilies & red/green peppers and saute for another 2 minutes over a hot flame. Turn down flame and add mixed meats.

    Add in stewed tomatoes, diced tomatoes and tomato paste, mixing entire pot as you add these items. Mix in all spices. Cover and simmer over the lowest flame possible for 3-4 hours. Tabasco to taste or use your favorite HOT sauce as this cooks.

    Once you like the base chili's taste, mix in all beans and hominy... make sure your canned beans are drained really good before you add them to the mix. I cut the can top off, and turn it upside down over the sink edge while I'm cooking the first part. After adding the beans/hominy, simmer uncovered for 1 more hour.

    I like serving this with chopped green onions, graded cheese and sour cream.



    Cordially, Alan Wickstrom - CEO/President BuildingOnline Inc., Dana Point, California The Building Industry's Leading Web Design and Internet Marketing Agency