| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Meats, Tex-mex, Chili | 1 | Recipe |
INGREDIENTS
| 3 | lb | Lean ground beef |
| 3 | tb | Brown sugar |
| 1 | ts | Thyme |
| 1 | ts | Salt |
| 1 | ts | Cumin seed |
| 1 | ts | Garlic powder |
| 2 | Bay leaves | |
| 1 | ts | Cilantro |
| 1/4 | ts | Oregano (Mexican preferred |
| Italian O.K.) | ||
| 1 | ts | Cayenne pepper |
| 2 | tb | Paprika |
| 46 | oz | V-8 juice |
| 1 | c | Onions; chopped |
| 16 | oz | Peeled tomatoes (Mexican |
| Style for extra kick) | ||
| 4 | cn | Pinto or kidney beans (if |
| You like beans in your | ||
| Chili) |
INSTRUCTIONS
BGPN97A TERRY NORTHUP Hope this ins't too late. I haven't checked in on the board in a while. We just had our annual Chili Super Bowl (Abilene, TX). They make a pot to feed 5000. It's BIG pot. This recipe is pretty good too. You will want to multiply the recipe items by 10. Brown beef and drain. Add all ingredients and cover. Cook for 7-17 hours on medium high. Good luck! If you try this, let me know how your customers like it. MM Format Norma Wrenn npxr56b From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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