| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chili, Texmex, Meats, Maindish | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Ard or bacon grease |
| 3 | Medium onions chopped | |
| 2 | Green Bell peppers coarsely | |
| 2 | Stalks of celery chopped | |
| 2 | Finely chopped (cored & seed | |
| 8 | lb | Chuck beef coarse ground |
| 2 | 15 oz cans stewed tomatos | |
| 1 | 15 oz can tomato sauce | |
| 2 | tb | Hopped mushrooms |
| 1 | 6 oz can tomato paste | |
| 8 | tb | Ot chili powder |
| 4 | tb | Ild chili powder |
| 2 | tb | Round cumin |
| 3 | Bay leaves(whole)' | |
| 1 | tb | Abasco sauce |
| 1 | ts | Alt to taste |
| 4 | Cloves crushed garlic | |
| 4 | oz | Water or beer |
INSTRUCTIONS
Heat lard or bacon grease in a large pot on med-high. Add onions & garlic along with the celery, tomatos, Bell peppers, and Jalapenos. Cook for 10-15 minutes. Add the meat and stir until meat is browned evenly. Stir in the remaining ingredients and bring to a boil for 3-5 minutes. Lower the heat and cook on Simmer for 35-45 minmutes stirring every few minutes. Check and add water or beer if needed. Cook for a total of 2 hours. This recipe won Nevada Annie, the ICS WORLD CHAMPIONSHIP in 1978! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip
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