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

Chili Recipe

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

Kelly Champlin Church
Added: Monday, July 21, 2008


8 oz. sliced bacon cut into 1/2" pieces
3 lbs. boneless beef chuck roast cut into 1" cubes
1 1/2 tsp. kosher salt
3/4 tsp. coarse black pepper
1 med. onion, chopped
6 garlic cloves, finely chopped
2 jalapenos, seeded and minced
2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground ancho chile
1 Tbs. dried oregano
1/4 tsp. allspice
2 Tbs. + 4 cups water
1 28 oz. can whole tomatoes in juice
1 bottle beer
2 bay leaves
2 cans red kidney beans, rinsed & drained
2 Tbs. cornmeal
sour cream and lime wedges

In 6 qt dutch oven, cook bacon over medium heat until browned. Drain bacon on paper towels. Spoon 2 Tbs. bacon fat into cup; discard remaining fat.
In large bowl, combine beef, salt and pepper; toss to coat well. Return 1 Tbs. bacon fat to dutch oven; heat over medium high heat, add 1/3 of beef cook until browned, repeat w/ remaining beef. Add onion, remaining bacon fat and garlic; cook over low heat 5 minutes or until tender. Add jalapenos and cook 2 minutes. Stir seasonings and 2 Tbs. water into vegetables, cook 30 seconds. Add tomatoesand stir in beer, bay leaves, bacon, beef & 4 cups water. Heat to rolling boil. Reduce heat to medium low and cook, partially covered 1-1/2 hours or until beef is tender. Skim off fat. Stir in beans and cornmeal. Cook, uncovered 30 minutes. Serve w/ sour cream and lime wedges.

Personal Notes:
Personal Notes:
I love this chili recipe, came from "Good Housekeeping" several years ago. Lots of good spices. It tastes even better the next day!




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