"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chili Recipe

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This recipe for Chili, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Coats
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb. chili meat
1 tsp. shortening
1 can beef broth
1 8oz. tomato sauce
2 tsp. powdered onion
2 tsp. powdered garlic
1 tsp chicken granules
1 tsp. beef granules
1 c. water
2 tsp. grand cumin
1/4 tsp. white pepper
1/2 tsp. season all
1/2 tsp. ground red pepper
2 T. Mexican hot chili powder
1/2 tsp. salt
1/2 tsp. powdered onion
2 T. Texas-style chili powder
1/4 tsp. ground red pepper
2 tsp. paprika
1/4 tsp. salt
2 T. Gebhart chili powder

Directions:
Directions:
Heat shortening in cooking pot, add chili meat, sear until it turns gray and starts to make its own juice. Remove any gristle or other parts of meat. Add 1 can broth, tomato sauce, powdered onion, garlic, chicken granules, beef granules, and 1 c. water. Cook covered over medium heat for 30 minutes. Then add: cumin, white pepper, season all, Mexican hot chili powder, red pepper, salt, powdered onion, and Texas style chili powder. Bring chili to rapid boil, then reduce heat to a simmer, cover and cook 45 minutes Keep liquid level 1" above meat by adding water as needed. then Add: ground red pepper, paprika, salt, Gebhart chili powder, and cumin. Add water if necessary to keep liquid leve 1 inch above meat. Reduce het to slow boil for 30 minutes. Serve chili with pinto beans, chopped onion and grated cheese separately.

Personal Notes:
Personal Notes:
This was passed down from Doris Coats, Betty's sister-in-law. Betty and Cackie were first cousins.

 

 

 

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