| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili, Main dish, State fair |
20 |
Servings |
INGREDIENTS
|
|
Mrs Leo Gordon |
|
|
BEST OF SHOW |
| 5 |
lb |
Chuck; coarsely ground |
| 7 |
cl |
Garlic |
| 1 |
lg |
Sweet pepper |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Celery stalk; chopped |
| 12 |
oz |
Can tomato paste |
| 15 |
oz |
Can Hunt's Tomato Sauce Special |
| 2 |
c |
V-8 juice |
| 2 |
ts |
Chili peppers; crushed |
| 3 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1/3 |
c |
Chili powder |
| 3 |
c |
Water |
| 4 |
c |
Beef broth |
| 1 |
tb |
Paprika |
| 3 |
ts |
Ground cumin |
| 3 |
c |
Dry pinto beans |
| 2 |
qt |
Water |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 6 |
oz |
Can tomato paste |
| 1 |
|
Beef bouillon cube |
| 1 |
tb |
Chili powder |
| 1 |
md |
Onion; chopped |
| 2 |
tb |
Honey |
INSTRUCTIONS
BEANS
In a large skillet, brown meat, stirring often. Using blender, combine
garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail
juice, chili pepper, chili powder, salt and pepper. Blend this mixture well
ad add to browned meat. Pour in water and broth and cook slowly for 3
hours. Add paprika and cumin. Then add cooked beans.
BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining
ingredients and cook on low heat until done, about 2 hours. Add beans to
chili. Margaret Garland
Source: Prize Winning Recipes from the State Fair of Texas, 1976.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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