"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Coorsİ Spicy Chili Recipe

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This recipe for Coorsİ Spicy Chili, by , is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brent Walker
Added: Monday, April 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 strips Bacon
2 lbs. Beef Chuck, diced
2-12 oz. cans Coorsİ Beer
2 Tbsp. Chili powder
1 Tbsp. Dried Oregano, crushed
1 Tbsp. Ground Cumin
1/2 tsp. Cayenne pepper
2 tsp. Worcestershire sauce
1 Tbsp. Cornmeal or Masa Harina

1 Large pot Cooked Pinto Beans

Directions:
Directions:
Cook bacon till crisp; drain, reserving drippings in pan. Crumble bacon; set aside. In drippings, brown meat. Add all ingredients (but cornmeal, bacon, & pinto beans) and 1 tsp. salt. Stir and bring to boil; reduce heat. Simmer, covered, 45 min. Combine cornmeal and 1/4 cup water. Stir into hot mixture; add crumbled bacon. Return to boiling. Reduce heat; simmer, covered, 15 min. Serve next to hot pot of Pinto Beans.

Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
If made right, its tasty--but hot.

 

 

 

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