"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

MEXICAN CHILI Recipe

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This recipe for MEXICAN CHILI, by , is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Faucette
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds beef
1 pound pork
3/4 cup fat
1 onion, chopped
2 cloves garlic, chopped
1/2 tsp cumin seed
1/4 cup chili pepper pulp
1 tsp. salt

Directions:
Directions:
Cut beef and pork into small cubes; do not grind. Heat fat in Dutch oven. Add meats, onions, garlic, cumin seed, pepper, pulp and salt;mix well. Cook, stirring until meats are lightly browned. Cover with water; simmer for 3 hours, stirring occasionally. Use bid red peppers to make pepper pulp. Split peppers; remove seeds. Steep in hot water for 20 minutes, then peel out pulp

Personal Notes:
Personal Notes:
This recipe does not have tomato in it. Great served over rice or beans. I like it topped with cheese.

 

 

 

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