"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Two-Alarm Chili Recipe

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This recipe for Two-Alarm Chili, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Stark
Added: Thursday, March 26, 2009


2 pounds ground beef
1 (29 ounce) can tomato sauce
1 cup water
1/4 cup plus 2 tablespoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 1 /2 teaspoons dried Italian seasoning
1 teaspoons salt
1 teaspoon ground red pepper (optional)
1 teaspoon paprika
1 (30 ounce) can chili beans, drained
2 tablespoons white cornmeal
2 tablespoons water

Cook ground beef in a Dutch oven until browned, stirring to crumble, drain off fat. Return meat to pan and add tomato sauce and next 9 ingredients. Bring to a boil: cover, reduce heat, and simmer 1 hour 15 minutes.

Add beans, stirring well. Combine cornmeal and 2 tablespoons water: add to chili mixture, stirring well. Cover: simmer 15 minutes or until thoroughly heated.

Number Of Servings:
Number Of Servings:
10 1/2 cups




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