| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews, Meats, Chili |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Coarse ground chili meat |
| 1 |
tb |
Onion salt |
| 2 |
tb |
Garlic powder |
| 3 |
tb |
Chili powder |
| 2 |
tb |
Ground Cumin |
| 3 |
tb |
Tabasco sauce |
| 15 |
oz |
Can Tomato Sauce |
| 15 |
oz |
Water |
|
|
OPTIONAL – – |
| 15 |
oz |
Can Whole Tomatoes, drained |
| 1/2 |
tb |
Cornstarch |
INSTRUCTIONS
Brown chili meat, then pour off fat/grease. Run hot water over meat to
remove additional grease. (Using a strainer or seive helps)
Add remaining ingredients. Bring to boil, stirring. Reduce heat and simmer
1 1/2 hours covered. If whole tomatoes were added, chop as they cook. Add
the cornstarch during the last 1/2 hour to thicken the liquid if needed.
Serve with saltine crackers.
Enjoy! - Jeff Duke
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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