Chili Drew writes, “The chili recipe was my grandfather's, then my dad's and now mine. They were firemen in Miami and this was the recipe they used at the firehouse.” Since the recipe makes a lot of chili, Drew likes to cook this for his volunteers. Feel free to cut the recipe in half. 3 lbs. beef stew meat, cut in bite-sized pieces 1/4 Cup olive oil (about) 1-2 TB. GARLIC SALT 1/2 tsp. PENZEYS PEPPER 10 lbs. tomatoes, peeled and diced large (plunge briefly in boiling water for easy peeling) 1 10-oz. bottle steak sauce 1 10-oz. bottle Heinz 57 sauce 3 lbs. bell peppers, diced large (we used a mix of green and red peppers) 1 1/2 lbs. sweet Vidalia onion, peeled and diced 1 1/2 lbs. sliced fresh mushrooms 2 lbs. cooked sausage, sliced (we used a mix of Andouille and Chorizo) 1/2-2 tsp. salt (as desired, you may not feel the need for any extra) 1-4 TB. CHILI POWDER (we used 3 TB. MEDIUM) 1-2 TB. GROUND CUMIN (we used 2)

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