"Food is an important part of a balanced diet."--Fran Lebowitz

Chili Recipe

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

Contributor:  
Contributor:  
Scott Flannery
Added: Monday, July 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground meat (Beef or Venison)
1 green pepper chopped
1 yellow pepper chopped
1 red pepper chopped
1 large yellow onion chopped
3 tbsp. of chopped jalapeņos
1 28 0z. can of tomato sauce
1 14 oz. can of tomato sauce
3 14 oz. cans of light red kidney beans
4 tbsp. of Worcestershire sauce
3 tsp. of minced garlic
1 can of beer
1/4 cup of chili powder (or to taste)
Tobasco to taste





Directions:
Directions:
In a large frying pan, heat 3 tbsp. of vegetable oil. Add 3 tsp. of minced garlic until melted. Add chopped peppers, onions and jalapeņos until soft.

In a separate large frying pan, brown 2 lbs. of ground beef..dust with chili powder.

In a large stock pot, combine tomato sauce, drained kidney beans, 4 tbsp. of Worcestershire sauce, 1 12 oz. beer - cook over medium heat for 20 minutes.

Add peppers, onions, and jalapeņos to stock pot.

Drain grease from ground meat and add to stock pot.

Stir in 1/4 cup of chili powder, 1 tbsp. of salt, and 1 tbsp. of pepper.

Simmer on low heat for 1 hour. Taste test and add more chili powder if needed.

For best flavor, chill in fridge over night and serve the next day.

Number Of Servings:
Number Of Servings:
10 -12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If chili is too thick , add a little more tomato sauce.

 

 

 

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