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Gringo Chili Recipe

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This recipe for Gringo Chili, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucinda Lautz
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 15oz cans of chili beans
4-6 15oz cans of crushed tomatoes
4-6 15oz cans of tomato sauce
20 lbs of ground beef
"Adds": onion, jalapeno, chili powder, red pepper powder, Tabasco sauce, shredded cheese, sour cream

Directions:
Directions:
Serves: 70-80
Preparation Time:30 minutes

Use at least 2 5-gallon kettles or stock pots. Brown meat, drain. Divide meat between 2 pots. To each pot add 2 cans of beans, 2 cans of crushed tomatoes,1 can of tomato sauce. Stir and simmer at least 2 hours. I think it is great to have all kinds of "adds" set out to let the gringos make their own chili. Some want to howl and others just want to woof. You can make this 10-gallon recipe or half it or quarter it. For a BIG group it is soooo easy. Or just make it in September and freeze it to eat all winter or share as needed with friends.

Number Of Servings:
Number Of Servings:
70-80
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is the base for the award winner "Howling Coyote Chili" entered at the International Chili Cook-Off at the Eiteljorg Museum. I call it Gringo because it is very mild. I have a special chili powder recipe known only to my dad and brother that we added to make you howl.

 

 

 

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