"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cook-Off Chili Recipe

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This recipe for Cook-Off Chili, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shari Beavers
Added: Monday, November 12, 2007


2 lb. ground beef
1/2 t. chili powder
1/4 t. cumin
2 onions, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded & chopped
2 T. vegetable oil
2 15 oz. cans tomato sauce
1 15 oz. can Mexican-style chili beans, undrained
1 1/2 c. water
6 oz can tomato paste
1/2 c. green chile salsa
3 - 4 T. chili powder
16 oz. can red kidney beans, drained
12 oz. can beer
2 1/4 oz. can sliced ripe olives, drained
1/2 t. cumin
salt & pepper, to taste
hot sauce, to taste

Cook beef, chili powder, & cumin in a Dutch oven until meat is browned & crumbled; drain & set aside. Saute onion, garlic, & pepper in oil until tender. Add beef mixture. Stir in next 6 ingred.; cover & simmer for 20 min. Add remaining ingred.; simmer for 15 more min.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
Serve chili with shredded cheddar cheese, sour cream, sliced ripe olives, and tortilla chips.




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