"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hot Spicy Red Chili Recipe

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This recipe for Hot Spicy Red Chili, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronnie Forsyth - Engineering
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 small jars Mexene chili powder
12 pkgs. McCormick chili powder (mild)
12 lbs. Ground Chuck (Chili Ground)
8 lbs. Boston Butt Pork (Chili Ground)
6 lbs. onions (Chopped)
5 cans tomato sauce (15 oz.)
5 cans stewed tomatoes (15 oz.) - diced
2 cans diced Rotel
3 bell peppers (chopped)
1 large jar diced garlic
2 bunches of green onions (chopped)
6 fresh jalapeņo peppers (chopped w/ seeds)
2 gallons of water
1 quart vegetable oil
1 can black pepper
1 bottle red pepper
1 bottle Garlic Power sauce
1 box salt

Directions:
Directions:
Cook down chopped ingredients with 1 jar garlic, red and black pepper in vegetable oil until onions get clear. Add ground pork and brown. Add salt and 1 jar Mexene Chili Powder. Add ground chuck and brown. Add salt and 1 jar Mexene Chili Powder. Add cans of tomatoes, tomato sauce and 1 can of Rotel. Stir, cook and taste. Begin to add packs of McCormick Chili Powder to taste. Salt to taste. Add additional can of Rotel tomatoes. Add water to maintain consistency while cooking. Total cook time 4 to 5 hours. Cover and let sit 30 minutes prior to serving.

Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This recipe was used in the Geismar 2007 Annual Chili Cook-Off and was a 2nd place winner. Special Thanks goes to Will McRae.

 

 

 

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