"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Hunterís Chili Recipe

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

Kim Gobler
Added: Sunday, August 5, 2007


3 lbs ground venison or beef
3 medium onions, chopped
3 medium green peppers, chopped
Ĺ cup chopped celery
2 tbsp bacon drippings or vegetable oil
1(28oz)can whole tomatoes, drained
2 (15 1/2oz) can kidney beans, undrained
1 (16oz) can pinto beans, undrained
2 tbsp dried parsley flakes
2 tbsp chili powder
1 tsp salt
1 tsp pepper
Ĺ tsp garlic powder
Shredded cheese
Sour Cream

In large skillet, brown meat over medium heat, stirring to break up. Remove from heat; set aside. In a large pot saute onions, peppers, and celery in bacon drippings until tender. Add browned meat and remaining ingredients except cheddar cheese, sour cream and crackers. Simmer 1 Ĺ to 2 hours, stirring occasionally; if chili seems to be getting to dry, add some water or tomato juice. Set out bowls of cheddar cheese, sour cream and crackers to top chili.




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