Anne's 2000 Winning Chili

bullet T Oregano
bullet 1 T Paprika
bullet 6 T Chili Powder
bullet 2 T Cumin
bullet 2 16 oz cans low sodium beef broth
bullet 2 T black raspberry fruit spread
bullet 2 lbs. extra lean ground chuck
bullet 1 lbs italian sausage
bullet 3-4 T olive oil
bullet 1 large Onion, chopped
bullet 10 cloves Garlic (chopped fine)
bullet 1 jar Bland Farms Vidalia Onion and Peach salsa (if you can't find this, substitute a small can of peaches, finely chopped, and a jar of your favorite salsa)
bullet t Coriander
bullet t Louisiana Red Hot! Sauce (Durkee) - or more if you like it hot!
bullet t smoke flavoring
bullet 1 small box Sunmaid raisins
bullet 1 can chick peas (approx. 16 oz can, rinsed)
bullet 1 can black beans (approx. 16 oz. can, rinsed)
bullet salt to taste

In a large pot, saute oregano, paprika, chili powder, and cumin in 1-2 T olive oil. Add beef broth and 2 T blackberry fruit spread. Let simmer.

In a separate skillet, brown 1 1/2 lbs. meat at a time until meat is light brown. Drain, place in food processor and process for a few seconds to achieve a consistent texture. Add meat to simmering spices. If you are using italian sausage links, remove casings before sauteing. Continue this process until all meat has been added to spices.

Saute onions and garlic in one tablespoon oil or suet. Add to spices and meat mixture.  Add remaining ingredients except for beans.  (Mixture should be thick enough so that a spoon would stand in it. For thinner mixture, add water or beef broth at personal discretion.) Simmer two hours.

Mixture may be refrigerated or frozen at this point.  Overnight refrigeration will actually improve the flavor by allowing a chance for the flavors to mix.  Add beans and simmer another 45 minutes. (Serves 6-8)