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This recipe for TEXAS STYLE CHILI, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, August 10, 2006


2 pounds ground beef
1 tbsp oil
3 garlic cloves minced
3 stalks celery, cut fine
2 large onions, cut fine
1 16 oz can tomatoes
3 8 oz can tomato sauce
1 tbsp salt
1/2 tsp coarse ground pepper
2 bay leaves
1 tbsp plus 1 tsp chili powder
1 small can green chili peppers minced
1 tsp oregano
1/4 tsp cumin
6 whole allspice
1 tbsp monosodium glutamate
3 tbsp sugar
1 15 oz sice can kidney beans, undrained

In heavy deep pan, heat oil and brown meat well. Add garlic,
celery, onions and saute 10 minutes. Add tomatoes, tomato
sauce, spices, seasonings, monosodium glutamate, chili
peppers, sugar and beans. Bring to boil; reduce heat and
simmer uncovered for 1 to 1 1/2 hours, depending on thickness
desired. Stir often to prevent sticking.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Grandpa Owen got his first chili recipe when he was working
for the highway department and took it home to his mother. It
became a family favorite and is in a book of his sister
Thelma's recipes.

Grandpa Owen used to go camping and hunting and no trip
was complete without chili.




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