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Garland Henley's Chili Recipe Recipe

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This recipe for Garland Henley's Chili Recipe, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sandy Harding
Added: Wednesday, August 29, 2007
Category:
Category:
Ingredients:  
Ingredients:  
Brown 4 to 5 pounds Chili meat in large pot. Drain off most of grease, turn heat to low.

Chop 1/2 onion and 1/2 bell pepper and 1/2 to 1 jalapenia pepper. Add to meat.

Stir in 1 can Rotel tomatoes, 2 small cans tomato sauce, 1 can diced tomatoes. Add 2 small cans green chilies and 1/2 tsp cumin seed.

Add 1 jar Gebhart Chili Powder (more or less to taste).
Stir Well
Add 2 bay leaves.
Top off with 1/2 to 1 can beer.

Cover and simmer over low heat for 3 to 4 hours. Stir every now and then.

Optional: 1/2 square chocolate (add after browning meat)

Few shakes of Tobasco Sauce at any time for flavor.
Directions:
Directions:
Above recipe typed just as Garland's hand written directions were given to me. Some of the best chili I have ever eaten.
Preparation Time:
Preparation Time:
3-4 hours

 

 

 

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