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Philadelphia asphalt chili

Philadelphia asphalt chili

1 pound sweet Italian sausage, casing removed

2 pounds ground beef

2 green bell peppers, diced

1 chili pepper, seeded and diced

2 medium Spanish onions, diced (divided use)

1 1/2 tablespoons garlic powder

1/2 tablespoon salt

1/2 tablespoon crushed dried red pepper

1 1/2 tablespoons ground cumin

3 tablespoons chili powder

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/2 tablespoon basil

1/2 tablespoon oregano

1 tablespoon prepared horseradish

12 ounces beer or tomato juice

1 (6-ounce) can tomato paste

1 (28-ounce) can crushed tomatoes

2 (28-ounce) cans peeled whole tomatoes

12 ounces shredded Cheddar cheese (optional)

Makes 12 servings.

Break the sausage into a large pan and brown on medium heat, using a metal spatula to crumble meat. Drain into a colander and reserve the liquid. Repeat with the ground beef, again draining and reserving the liquid.

Return the cooking liquids to the pan. Add green and chili peppers and half the onion, and cook until onion is translucent. Drain and discard cooking juices.

Return drained meats to pan. Mix well. In a small bowl, mix garlic powder, salt, red pepper, cumin, chili powder, thyme, rosemary, basil and oregano. Sprinkle over meats. Stir in the sauteed vegetables, horseradish, beer, crushed tomatoes and tomato paste. Bring to a boil, reduce heat and simmer at least 1 hour, stirring often as chili thickens.

Just before serving, gently squeeze the whole tomatoes by hand into large pieces and stir into the chili. Pass the remaining diced onions and cheese at the table.

Nutritional information per serving: 280 calories (37 percent from fat), 12.6 g fat (4.7 g saturated, 5.6 g monounsaturated), 71.1 mg cholesterol, 25.1 g protein, 16.1 g carbohydrates, 3.8 g fiber, 1,054 mg sodium.

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