"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Make Ahead Chili Recipe

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

Contributor:  
Contributor:  
Cindy Empson
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1+ lb. ground round
1+ lb. ground beef
1+ lb. ground pork
2 onions, chopped
1 green pepper, chopped and parboiled for approx. 10 minutes
1 can pinto beans, drained
1 can northern beans, undrained
1 can chili beans, undrained
3 cloves garlic, minced
2 large cans chopped tomatoes
Cumin to taste
Mexican chili powder to taste
Salt and pepper to taste

Directions:
Directions:
Brown the meats with the onion and garlic. Drain grease. In a large pot, add the meat and remaining ingredients and bring to a boil. Reduce heat and simmer for 2 hours or longer, stirring occasionally.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Best if made ahead 1 to 2 days. Can also freeze in plastic bags and reheat.

I like to serve it with bowls of chopped onion and shredded cheddar cheese so people can add it if they want.

 

 

 

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