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

Lemony Chili Recipe

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

Dana Stanke
Added: Sunday, January 4, 2009


1 lb. ground pork or beef
1/2 c. chopped onion
1/4 c. chopped green pepper
1/ clove garlic, minced
1 15 1/2-ounce can beans
1 4-ounce can mushroom stems and pieces
1/2 c. chili sauce
1 tomato, chopped
1 tbsp. lemon juice
1 tbsp. chili powder
1 tsp. dry mustard
1/4 tsp. ground cumin
Dash bottled hot pepper sauce
1/8 tsp. dried oregano, crushed
Dash coriander
Dash pepper
Shredded cheddar cheese
Sour cream or plain yoghurt

I double the beans and use kidney, black-eyed peas and hominy.

Can be done in microwave. I put in either slow-cooker or on stove. Crumble ground meat and add onion, green pepper and garlic. Cook. Stir in undrained beans, undrained mushrooms, chili sauce, tomato, lemon juice and seasonings. Cook, covered. Serve with cheese and sour cream or yoghurt.

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Personal Notes:
I'm not particularly fond of chili. But THIS is totally different. Everyone I serve it to loves it!




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