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
Wednesday, May 28, 2008
Fresh Tomato White Chili
3 lg fresh tomatoes (1 1/2 lbs)
1 T vegetable oil
1/2 c onion,chopped
4 oz can mild green chilies
1 t garlic, minced
1 t cumin, ground
1 t oregano leaves, crushed
1 t sugar
1/8 t cloves, ground
1/8 t red pepper, ground
14 1/2 oz can chicken broth
15 oz can white kidney beans, rinsed and drained
2 c cooked, cubed chicken
Core and coarsely chop tomatoes (makes about 4 cups); set aside. In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 minutes. Add beans and chicken; cook until hot, about 5 minutes. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro, if desired.
Yield: 4 Servings
Frijole Mole Chili
2 c onions, coarsely chopped
2 cloves garlic, minced
2 T vegetable oil
1 cn dark red kidney beans (15oz can), rinsed and drained
1 cn black beans (15oz can), rinsed and drained
1 cn pinto beans (15oz can), rinsed and drained
1 cn whole tomatoes (28 oz can), undrained, coarsely chopped
1 large green pepper cut into 1/2-in pieces
1 c picante sauce
2 T unsweetened cocoa
2 t cumin, ground
1 t oregano leaves, crushed
1/2 t salt
1/8 t nutmeg, ground
1/8 t allspice, ground
dash of cloves, ground (optional)
Optional Toppings:
sour cream
cilantro, chopped
Monterey Jack chese, shredded
Cook onion and carlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except optional toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring occasionally. Ladle into bowls; garnish as desired and serve with additional picante sauce.
Makes 6 servings, about 8 cups chili.
1 T vegetable oil
1/2 c onion,chopped
4 oz can mild green chilies
1 t garlic, minced
1 t cumin, ground
1 t oregano leaves, crushed
1 t sugar
1/8 t cloves, ground
1/8 t red pepper, ground
14 1/2 oz can chicken broth
15 oz can white kidney beans, rinsed and drained
2 c cooked, cubed chicken
Core and coarsely chop tomatoes (makes about 4 cups); set aside. In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 minutes. Add beans and chicken; cook until hot, about 5 minutes. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro, if desired.
Yield: 4 Servings
Frijole Mole Chili
2 c onions, coarsely chopped
2 cloves garlic, minced
2 T vegetable oil
1 cn dark red kidney beans (15oz can), rinsed and drained
1 cn black beans (15oz can), rinsed and drained
1 cn pinto beans (15oz can), rinsed and drained
1 cn whole tomatoes (28 oz can), undrained, coarsely chopped
1 large green pepper cut into 1/2-in pieces
1 c picante sauce
2 T unsweetened cocoa
2 t cumin, ground
1 t oregano leaves, crushed
1/2 t salt
1/8 t nutmeg, ground
1/8 t allspice, ground
dash of cloves, ground (optional)
Optional Toppings:
sour cream
cilantro, chopped
Monterey Jack chese, shredded
Cook onion and carlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except optional toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring occasionally. Ladle into bowls; garnish as desired and serve with additional picante sauce.
Makes 6 servings, about 8 cups chili.
Frank's Sure-Kill Venison Chili
3 lb venison, course ground, cubed
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c (more or less) sugar to taste
1/2 c water
3 T red pepper
6 jalapeno peppers, diced
3 T Louisiana hot sauce
4 T Worcestershire sauce
2 T oregeno
1/2 bell pepper, finely chopped
other spices that look good
Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to 200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin.
Yield: 1 Serving
Fred Drexel's 1981 Winning Recipe Chili
2 1/2 lb beef brisket, cubed
1 lb lean pork, ground
1 large onion, chopped fine
2 T Wesson oil
3 garlic cloves, minced
2 T green chilies, diced
8 oz tomato sauce
salt and pepper to taste
1 beef bouillon cube
12 oz Budweiser beer
1 1/4 c water
6 T chili powder
2 1/2 T cumin, ground
1/8 t dry mustard
1/8 t brown sugar
oregano, pinch
In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson Oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.
Yield: 4 Servings
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c (more or less) sugar to taste
1/2 c water
3 T red pepper
6 jalapeno peppers, diced
3 T Louisiana hot sauce
4 T Worcestershire sauce
2 T oregeno
1/2 bell pepper, finely chopped
other spices that look good
Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to 200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin.
Yield: 1 Serving
Fred Drexel's 1981 Winning Recipe Chili
2 1/2 lb beef brisket, cubed
1 lb lean pork, ground
1 large onion, chopped fine
2 T Wesson oil
3 garlic cloves, minced
2 T green chilies, diced
8 oz tomato sauce
salt and pepper to taste
1 beef bouillon cube
12 oz Budweiser beer
1 1/4 c water
6 T chili powder
2 1/2 T cumin, ground
1/8 t dry mustard
1/8 t brown sugar
oregano, pinch
In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson Oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.
Yield: 4 Servings
Fourby Chili (Black Beans Beer and Broccoli)
2 c black beans, dried
2 bottles stout Guiness Extra or Watney's Cream or San Miguel dark beer
2 cn tomatoes or fresh, diced
26-ounce cans tomato paste
2 long (mild) chili peppers, seeded and diced
3 md jalapeno chili peppers, seeded and diced
3 serrano chili peppers, seeded and diced
5 cloves garlic, minced
1 onion, chopped
1 c whole kernel corn (frozen or fresh)
2 T white vinegar
2 T chili powder
1 t cumin
1 T oregano
1/2 t black pepper
1 t red peppers, crushed (or mote to taste)
1/4 c peanut butter
1 t salt
1 T olive oil
2 heads broccoli
Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally. Add water if neccessary.
Heat olive oil in a pan over medium heat. Add the garlic, onions, and all chili peppers. Saute a few minutes until soft, then add to the beans. Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring. As the liquid from the tomatoes boils off, start adding stout from the second bottle. About half of this bottle is reserved for the cook. Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn't crust over. Stir occassionally.
Best if you let it sit overnight, and reheat it for dinner the next day.
To serve: Cut the florets off of the broccoli, and steam until done (but crisp). Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese). The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it. Serve with Spanish rice and with warmed corn tortillas!
Yield: 1 Serving
Frank X Tolbert's Original Bowl Of Red
3 lb beef, lean
1/8 lb rendered beef kidney suet
1 t each oregano, cumin powder, salt, cayenne pepper and Tabasco
3 T chile powder (optional)
4 hot chile peppers
2 cloves of garlic, chopped
2 t masa harina
Texas chili is meat and spices and that's it. The legendary Wick Fowler added a little tomato sauce to his to thicken it, but actual tomatoes and onions do not appear, nor do beans. If you must have beans, you cook them in a separate pot and people can serve them with the chili as much as they like.
Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water or beer). Simmer for 30 min. Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.
Yield: 1 Serving
2 bottles stout Guiness Extra or Watney's Cream or San Miguel dark beer
2 cn tomatoes or fresh, diced
26-ounce cans tomato paste
2 long (mild) chili peppers, seeded and diced
3 md jalapeno chili peppers, seeded and diced
3 serrano chili peppers, seeded and diced
5 cloves garlic, minced
1 onion, chopped
1 c whole kernel corn (frozen or fresh)
2 T white vinegar
2 T chili powder
1 t cumin
1 T oregano
1/2 t black pepper
1 t red peppers, crushed (or mote to taste)
1/4 c peanut butter
1 t salt
1 T olive oil
2 heads broccoli
Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally. Add water if neccessary.
Heat olive oil in a pan over medium heat. Add the garlic, onions, and all chili peppers. Saute a few minutes until soft, then add to the beans. Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring. As the liquid from the tomatoes boils off, start adding stout from the second bottle. About half of this bottle is reserved for the cook. Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn't crust over. Stir occassionally.
Best if you let it sit overnight, and reheat it for dinner the next day.
To serve: Cut the florets off of the broccoli, and steam until done (but crisp). Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese). The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it. Serve with Spanish rice and with warmed corn tortillas!
Yield: 1 Serving
Frank X Tolbert's Original Bowl Of Red
3 lb beef, lean
1/8 lb rendered beef kidney suet
1 t each oregano, cumin powder, salt, cayenne pepper and Tabasco
3 T chile powder (optional)
4 hot chile peppers
2 cloves of garlic, chopped
2 t masa harina
Texas chili is meat and spices and that's it. The legendary Wick Fowler added a little tomato sauce to his to thicken it, but actual tomatoes and onions do not appear, nor do beans. If you must have beans, you cook them in a separate pot and people can serve them with the chili as much as they like.
Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water or beer). Simmer for 30 min. Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.
Yield: 1 Serving
First Time Chili (Brenda's)
2 lb boneless stew, ground once
2 onions
1 celery stalk
1/4 bell pepper
2 T cooking oil
1 pk Lipton onion soup
14 1/2 oz can stewed tomatoes
14 1/2 oz can whole tomatoes
8 oz can tomato sauce
32 oz jar ragu sauce (chunky style)
2 bay leaves
chili powder to taste
crab boil oil
garlic powder to taste
Note: The crab boil oil is liquid crab boil.
Brown ground beef in large pot. Then add chili powder, creole seasoning, and garlic powder. In a skillet saute chopped onions, celery and bell pepper. Add sauteed seasoning to ground beef. Add tomatoes, tomato sauce, and onion soup. Add remaining ingredients, let simmer for 20 minutes or until done. Do not over cook.
Yield: 1 Serving
Fish Chili
1 lb kielbasa
1 head celery
few assorted peppers, including at least 1 green chile
2 big onions
lots of garlic
2 cn whole fresh or stewed tomatoes
1 cn octopus in hot sauce
1 lb clams, chopped (keep broth)
1 lb shrimp (peeled, etc)
1 lb scallops
1 lb fish fillets
rice
chili powder
cumin
oregano
red pepper, crushed
black pepper
Saute the celery, peppers, onions, and garlic in a little olive oil until they wilt. Add the kielbasa, chopped into bite size pieces, and some chili powder. Cook a little longer, and add the tomatoes clams and octopus: the mixture should be wet and sort of soupy. Turn down the heat and let this simmer for at least an hour, stirring and adding more liquid as needed (I use clam broth or watered-down tomato juice). Check the seasonings and add what you think it needs - at least a little of each of the above mentioned.
At this point you add rice anywhere from one to two cups (if you overdo it add more liquid). Cover and simmer some more, but keep a closer eye on it as it thickens so the bottom doesn't burn.
As you get closer to serving time, add the fresh fish, scallops first (they take a bit longer to cook), then shrimp, then the whitefish, cut into chunks. Adjust seasonings.
Yield: 1 Serving
2 onions
1 celery stalk
1/4 bell pepper
2 T cooking oil
1 pk Lipton onion soup
14 1/2 oz can stewed tomatoes
14 1/2 oz can whole tomatoes
8 oz can tomato sauce
32 oz jar ragu sauce (chunky style)
2 bay leaves
chili powder to taste
crab boil oil
garlic powder to taste
Note: The crab boil oil is liquid crab boil.
Brown ground beef in large pot. Then add chili powder, creole seasoning, and garlic powder. In a skillet saute chopped onions, celery and bell pepper. Add sauteed seasoning to ground beef. Add tomatoes, tomato sauce, and onion soup. Add remaining ingredients, let simmer for 20 minutes or until done. Do not over cook.
Yield: 1 Serving
Fish Chili
1 lb kielbasa
1 head celery
few assorted peppers, including at least 1 green chile
2 big onions
lots of garlic
2 cn whole fresh or stewed tomatoes
1 cn octopus in hot sauce
1 lb clams, chopped (keep broth)
1 lb shrimp (peeled, etc)
1 lb scallops
1 lb fish fillets
rice
chili powder
cumin
oregano
red pepper, crushed
black pepper
Saute the celery, peppers, onions, and garlic in a little olive oil until they wilt. Add the kielbasa, chopped into bite size pieces, and some chili powder. Cook a little longer, and add the tomatoes clams and octopus: the mixture should be wet and sort of soupy. Turn down the heat and let this simmer for at least an hour, stirring and adding more liquid as needed (I use clam broth or watered-down tomato juice). Check the seasonings and add what you think it needs - at least a little of each of the above mentioned.
At this point you add rice anywhere from one to two cups (if you overdo it add more liquid). Cover and simmer some more, but keep a closer eye on it as it thickens so the bottom doesn't burn.
As you get closer to serving time, add the fresh fish, scallops first (they take a bit longer to cook), then shrimp, then the whitefish, cut into chunks. Adjust seasonings.
Yield: 1 Serving
Fire Fighter's Chili No. 2682
1/2 lb Italian hot sausage
1/2 lb lean beef, ground
1 T drippings
1/3 c onion, chopped
2 cloves garlic, minced
32 oz canned tomatoes, undrained, chopped
16 oz kidney or pinto beans, canned, drained/rinsed
1/2 c dry red wine
1/2 c water
1/2 t beef flavor bouillon, instant granules
1/3 c Worcestershire sauce
3 T chili powder
1 T honey
1/4 t red pepper, dried
1/4 t celery salt
1/4 t tabasco sauce
salt
Remove the sausage from its casing. Brown the sausage and ground beef in a large skillet over medium heat. Remove and drain, reserving the measured amount of drippings specified in the ingredients list. Return the drippings to the skillet. Add the onion and garlic. Cook for 3 minutes. Return the meats to the skillet. Stir in all the remaining ingredients except the salt and pepper. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cover. Simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
Yield: 1 Serving
Firehouse Chili
5 bacon strips
2 lb lean beef, cubed (sirloin or round steak)
1 c onion, diced
1/2 c green pepper
3 garlic, minced
3 T chili powder
1 t cumin, ground
1/2 t oregano, ground
1/4 t Italian seasoning
1/4 t black pepper
1 t cayenne pepper
1 qt beef broth
1 cn green chilies, 4oz
1 cn whole tomatoes, crushed, 16oz
2 sm pickled hot peppers, chopped
2 c pinto beans or refried beans, mashed
2 cn kidney beans
1/2 c cornmeal
1/2 c water
Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking. When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth. Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer covered for 1-1/2 hours, stirring occasionally. Add kidney beans and simmer for 30 minutes longer. Mix together cornmeal and cold water and add gradually to the chili to thicken. When desired consistency is reached, cook 10 minutes longer. Chili is now ready to be serve.
Yield: 6 Servings
1/2 lb lean beef, ground
1 T drippings
1/3 c onion, chopped
2 cloves garlic, minced
32 oz canned tomatoes, undrained, chopped
16 oz kidney or pinto beans, canned, drained/rinsed
1/2 c dry red wine
1/2 c water
1/2 t beef flavor bouillon, instant granules
1/3 c Worcestershire sauce
3 T chili powder
1 T honey
1/4 t red pepper, dried
1/4 t celery salt
1/4 t tabasco sauce
salt
Remove the sausage from its casing. Brown the sausage and ground beef in a large skillet over medium heat. Remove and drain, reserving the measured amount of drippings specified in the ingredients list. Return the drippings to the skillet. Add the onion and garlic. Cook for 3 minutes. Return the meats to the skillet. Stir in all the remaining ingredients except the salt and pepper. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cover. Simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
Yield: 1 Serving
Firehouse Chili
5 bacon strips
2 lb lean beef, cubed (sirloin or round steak)
1 c onion, diced
1/2 c green pepper
3 garlic, minced
3 T chili powder
1 t cumin, ground
1/2 t oregano, ground
1/4 t Italian seasoning
1/4 t black pepper
1 t cayenne pepper
1 qt beef broth
1 cn green chilies, 4oz
1 cn whole tomatoes, crushed, 16oz
2 sm pickled hot peppers, chopped
2 c pinto beans or refried beans, mashed
2 cn kidney beans
1/2 c cornmeal
1/2 c water
Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking. When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth. Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer covered for 1-1/2 hours, stirring occasionally. Add kidney beans and simmer for 30 minutes longer. Mix together cornmeal and cold water and add gradually to the chili to thicken. When desired consistency is reached, cook 10 minutes longer. Chili is now ready to be serve.
Yield: 6 Servings
Felipe's Chili Con Carne
2 1/2 lb fresh kidney suet from Choice Beef
10 lb Choice Beef round, coarsely ground
1 pt water
1 c fresh garlic buttons
2 lg onions
2 cn el chico green chilies
10 T paprika
2 T oregan
3 T cumino
4 T salt
1 cayenne pepper to taste
24 oz tomato juice
12 oz carrot juice
4 lg chili pods, dried
1 1/2 c oyster crackers, pulverized to a fine powder
1 c water
Grind suet, slowly melt in a large heavy cooking pot until liquefied. Add meat and water. Stir often to brown evenly. Combine garlic, onions, and green chilies in blender and blend into juice. Add dry seasoniongs. Add tomato and carrot juices. Stir often and simmer until meat is tender. Float dried chili pods on top. Cook about 3 hours. Near end of cooking time, prepare cracker meal by adding pulverized crackers to a cup of water, stirring into a liquid and add to chili. Stir well. Remove chili pods before serving.
Yield: 20 Servings
Fire Alarm Chili From College Park
2 T margarine
2 onion, chopped
2 lb beef, ground
2 cn (#2 cans) tomatoes
4 ds Worcestershire sauce
1 cn (#300) chili beans
4 T chili powder
salt and pepper to taste
1 t sugar
Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste. Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.
Yield: 6 Servings
10 lb Choice Beef round, coarsely ground
1 pt water
1 c fresh garlic buttons
2 lg onions
2 cn el chico green chilies
10 T paprika
2 T oregan
3 T cumino
4 T salt
1 cayenne pepper to taste
24 oz tomato juice
12 oz carrot juice
4 lg chili pods, dried
1 1/2 c oyster crackers, pulverized to a fine powder
1 c water
Grind suet, slowly melt in a large heavy cooking pot until liquefied. Add meat and water. Stir often to brown evenly. Combine garlic, onions, and green chilies in blender and blend into juice. Add dry seasoniongs. Add tomato and carrot juices. Stir often and simmer until meat is tender. Float dried chili pods on top. Cook about 3 hours. Near end of cooking time, prepare cracker meal by adding pulverized crackers to a cup of water, stirring into a liquid and add to chili. Stir well. Remove chili pods before serving.
Yield: 20 Servings
Fire Alarm Chili From College Park
2 T margarine
2 onion, chopped
2 lb beef, ground
2 cn (#2 cans) tomatoes
4 ds Worcestershire sauce
1 cn (#300) chili beans
4 T chili powder
salt and pepper to taste
1 t sugar
Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste. Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.
Yield: 6 Servings
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