| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | 1 | Servings | |
INGREDIENTS
| 3 | lb | Ground Beef (get inexpensive meat, not too lean. you need some fat) |
| 3 | md | Onions (finely chopped) |
| 1 | lg | Bell Pepper (finely chopped) |
| 3 | ts | Minced Garlic (usually in the produce or refrigerated section) |
| 1 | tb | Salt |
| 1 | ts | Red Pepper (ground cayenne) (each additional tsp is another alarm) |
| 1 | ts | Paprika |
| 2 | ts | Oregano |
| 2 | tb | Cumin |
| 1/3 | c | Chili Powder (Cain's if you can get it) |
| 3 | cn | (8 oz) Tomato Sauce |
INSTRUCTIONS
1ST OFF...THIS AIN'T Q!!! Since it's below 20 degrees in East Texas right now, I thought everyone might enjoy some chili. It does warm the bones. I worked on this recipe for about 5 years. My son made it last night to take as a project for his spanish class. They provided a luncheon for the faculty members at his high school. The single batch, I am told, was gone within 10 minutes. I have had over 30 requests for the recipe tonight. I'm not trying to brag, and I'm not trying to sell anything, but I figured that if it is that good, maybe some Q'ers might enjoy it too! Let me know if you try it and like it. By the way, the original name was "Snowbubba Four Star Fart Start Chili". Since I was forced to send the recipe to the school I changed the name to "Yates' Gas It Up & Move It Out Chili". I hope that you enjoy it if you try it! In a large pot (preferably cast iron) brown ground beef. Lightly sprinkle salt on meat (does not include TBS above). Halfway through browning, add garlic, chopped onions, and bell pepper. Note: Never add garlic until there is some liquid in the pot. Onions will be almost clear when browning is complete. Drain the meat. Add salt, red pepper, paprika, oregano, cumin, chili powder, and tomato sauce. Let simmer for three to five hours at a low temperature. A crock pot works great. I do just like Justin Wilson does & "stirs da pot after each ingredient is added." You can cheat and eat after about 30 minutes, but it is better after it simmers for a while. If it don't taste good, you didn't do it right! Try again! This is not healthy chili...It's good chili!!! Posted to bbq-digest V5 #005.DON From: Bruce Yates <dbyates@worldnet.att.net> Date: Tue, 17 Dec 1996 21:23:32 +0800
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