"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tom's Chili Recipe

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This recipe for Tom's Chili, by , is from The Ashcroft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Thomas Ashcroft
Added: Thursday, May 31, 2007


1 Pound of Top Sirloin, cut into small pieces
1 Pound of Lean Ground Meat
Cup of Oil
1 Chopped Onion
1 Green Bell Pepper With Seeds, chopped finely
1 Celery Stalk, chopped finely
3-4 Garlic Cloves, minced
1 Cups Water or Beer or Beef Broth
1 8oz Can Tomato Sauce
1 6oz Can Tomato Paste
16 oz Can Stewed Mexican Tomatoes
1 tsp. Chicken bouillon granules
1 tsp Ground Cumin
1 tsp Ground Oregano
4 TBSP. Chili Powder or any amount to your taste
1 tsp Salt
1 tsp Sugar
1 tsp Cayenne Pepper (optional)
1 8oz Can Chili Salsa
1 Small Can Green Chili Peppers, chopped
1 Can Red Beans
3 tsp Masa or All Purpose Flour

Saute onion, bell pepper, celery, garlic in oil until onion is transparent. Add meats and stir until pink is gone. Add remaining, except beans, ingredients and simmer for 2 hours, stirring occasionally.. You could add beans for the last hour or serve them separately.
White cooked rice goes well severed with chili also.

Cheddar Cheese, Grated
Sour Cream
Chopped Avocados
Chopped Tomatoes
Sweet Onions, Sliced


Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
You can make this milder or hotter. Your family preference.




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