| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili, Main dish, State fair |
12 |
Servings |
INGREDIENTS
|
|
Gay Dixson |
|
|
BEST OF SHOW |
| 3 |
lb |
Chili meat |
| 3/4 |
c |
Flour |
| 2 |
tb |
Salt |
| 2 |
tb |
Black pepper |
| 2 |
md |
Onions; chopped |
| 2 |
tb |
Garlic; chopped |
| 4 |
tb |
Paprika |
| 2 |
tb |
Powdered cumin |
| 4 |
tb |
Chili blend |
| 2 |
cn |
Tomato sauce: (small) |
INSTRUCTIONS
Combine meat, flour, salt and pepper together until all flour is worked
into meat. Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly,
stirring so meat will cook thoroughly but will not get too brown. Add
onions and garlic. Let cook together until onion and garlic are soft.
Add 2 quarts hot water and simmer for 1 hour. Add last 5 ingredients and
simmer for about an hour, stirring often. Add additional seasoning to
taste.
When reheating, do not add water, warm slowly over low heat. 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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