| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Cajun |
Cajun, Mexican, Main dish |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground round beef |
| 1 |
lb |
Ground pork |
| 5 |
c |
Chopped onions |
| 1 1/2 |
tb |
Chopped garlic |
| 7 |
tb |
Chili powder |
| 2 |
cn |
Chopped green chili peppers |
| 3 |
cn |
(16 oz) crushed tomatoes |
| 3 |
tb |
Tomato paste |
| 4 |
|
Bay leaves, crumbled |
| 1 |
tb |
Salt |
| 1 |
tb |
Oregano |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Grown sugar |
| 2 |
cn |
16 oz) red kidney beans |
| 1 |
pk |
Corn chips |
| 1 |
|
Head lettuce, shredded |
| 12 |
oz |
Sharp cheddar cheese, shredd |
INSTRUCTIONS
I had this when visiting friends in N'awlins. He didn't know the source of
the recipe, but this was sure passable chili. In a large, heavy pot, brown
the meat with the onions and the garlic. Drain off the fat and stir in the
chili powder (depending on quality, you may want more - we get real cool
stuff up here in the north). Add chilies, tomatoes, tomato paste, bay
leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded
Cheddar cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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