"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chili Recipe

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

Emily Lombardo Longo
Added: Monday, September 28, 2009


Ingredients required per pound of meat. Use coarse ground or diced beef, preferably chuck or seven roast cut.

1 T. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. cumin powder
1/2 tsp. oregano
1/4 tsp. ginger
1/4 tsp. garlic powder
1 T. flour
1 tsp. paprika
1 1/2 T. tomato paste (1 can tomato paste for 5 lbs. of meat)
1/4 c. chopped onion
1/2 c. water or 1 bottle of dark brown beer

Simmer meat and onions until meat loses red color and onions are clear. Add tomato paste and stir in. Mix all dry ingredients together and add to meat - mix thoroughly into meat. Add water and stir again. cover pot and cook at simmer for 3 hours. Stir occasionally. Add small amounts of water if needed and for desired consistency.

Personal Notes:
Personal Notes:
A minimum of 5 lbs. of meat is recommended for best results.

NOTE: This produces a mild, but well-seasoned chili. If hotter chili is desired, increase pepper and ginger to taste. Tobasco may be used individually at serving time, for the same purpose. This chili is good served with crackers, regular style; with rice, grated onion and shredded Longhorn cheese; on scrambled eggs (huevas rancheros); and on cheese-toast.




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