| 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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