"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Oklahoma Chili, by Charles Cory, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lbs ground chuck 2 lbs ground pork 2 med chopped onions 2 chopped bell peppers 2 chopped yellow chili peppers 2 - 16 oz cans whole tomatoes, chopped 1/2 tsp garlic powder 2 tsp salt 1/2 tsp black pepper 4 tsp chili powder 2 tsp brown sugar 1/2 cup honey 1/4 lb margarine 1 tsp hot pepper sauce
Brown meat lightly in skillet and transfer to a large pot. Saute onions and peppers in skillet and add them to the meat mixture. Add remaining ingredients. Blend well. Simmer about 3 hours in covered pot. Stir often. You can add a can of pinto or kidney beans during the last hour if you prefer.
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