"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chili Recipe

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This recipe for Chili, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Rajter
Added: Thursday, August 7, 2008


1 1/2 lbs. lean ground beef
2 (15 oz.) can chili beans
1 (15 oz.) can dark kidney beans
1 large green or red pepper, chopped
1 medium onion, chopped
1 (28 oz.) can whole peeled tomatoes
2 cloves minced garlic
2 Tbsp. chili powder
1 tsp. cocoa powder
3 tsp. ground cumin
1/2 tsp. crushed hot peppers
1 Tbsp. RedHot
2 tsp. paprika
1 tsp. mustard powder
2 tsp. black pepper
1 tsp. salt

Combine garlic, ground beef, salt and pepper in a large pot. Cook meat until all pink is gone. Drain if there is fat. Combine chili powder, cocoa, cumin, hot pepper, paprika and mustard powder and stir spices into meat. In a blender, mix the onion, pepper and canned tomatoes and blend until slightly chunky. Add to meat along with the chili beans. Drain the kidney beans and add to the mixture. Add RedHot. Simmer for 1 to 1 1/2 hours over low heat, stirring frequently.

Personal Notes:
Personal Notes:
Top with crushed tortilla chips, sour cream, chopped onions, or grated cheese. Adjust the crushed hot peppers and RedHot to taste.




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