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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blues Buzzard Chili (Red Chili) Recipe

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This recipe for Blues Buzzard Chili (Red Chili) is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs cubed beef (small)
3 lbs. cubed pork (small)
2 yellow chilis, chopped
2 jalapeņos, chopped
1 small can hot tomatoes sauce (El Pato)
5 cloves of garlic, chopped
1 tsp. pepper
1 tsp. dry mustard
2 tbsp. vinegar
2 large onions, chopped
1 28 oz can of red chili sauce (Las Palmas)
2 tbsp. lard or bacon grease
2 tbsp. flour
1 tbsp. Worcestershire sauce
1 tbsp. cumin
dash oregano
2 14oz cans of beef broth
3 tbsp. chili powder
2 tsp. salt
Directions:
Directions:
Brown meat in large skillet and pour in large stock pot. Roast and peel all chilis and saute them along with onions and garlic in skillet and add to meat in stock pot. Heat lard in skillet, add flour and brown, pour in the large can of red chilis stir until smooth and thickens, add to stock pot and stir. Add remaining ingredients and cook on low to medium low until well blended and heated. Approximately 2-2 1/2 hours.
Personal Notes:
Personal Notes:
We cook this all day in a crock pot

 

 

 

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