Fruit and Nut Chili

1 1/2 lb lean beef, ground
2 cn green chilies (4 oz ea), diced
4 onions, chopped
2 Granny Smith apples, chopped
3 garlic cloves, minced
3 T chili powder
32 oz tomatoes, chopped
2 T unsweetened cocoa
15 oz tomato sauce
1 T curry powder
1 cn chicken broth (14-1/2 oz)
1 t cinnamon
3 green peppers, chopped
2/3 c almonds, slivered

In large Dutch oven; cook ground beef, onions and garlic until meat is browned; drain. Stir in tomatoes, (undrained) tomato sauce, chicken broth, chopped peppers, green chilies, apples, chili powder, cocoa, curry and cinnamon. Bring to a boil, reduce heat, cover and simmer for 1 hour. Add almonds. Heat through. Serve with raisins, cheddar cheese, yogurt or sour cream.

Yield: 8 Servings




Fuzzy's Fantastic South Texas Road Meat Chili

3 md bell peppers, chopped
3 md onions, chopped
2 fresh jalapenos, deveined and seeded
4 garlic cloves
4 lb chuck, coarsely ground
5 lb venison, coarsely ground
6 drops Tabasco
7 oz green chiles, diced
28 oz stewed tomatoes
water
salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning.

Yield: 12 Servings