"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Thanksgiving Throwdown Chili Recipe

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This recipe for Thanksgiving Throwdown Chili, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Landress
Added: Saturday, October 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
1 1/2 pounds chopped yellow onions
6 pounds ground chuck
1 tablespoon black pepper
Two 6 ounce cans tomato paste
2 tablespoons minced garlic
4 ounces chili powder
1/2 cup dijon mustard
3 tablespoons salt
2 tablespoons dried basil
1 tablespoon dried oregano
6 pounds canned, diced tomatoes
Six 15 ounce cans dark red kidney beans
One beer

Directions:
Directions:
Heat olive oil in LARGE, NON-STICK soup pot. Cook onions until tender, not browned. Add ground beef and cook til done, spoon out as much fat as possible.
Over low heat, stir in remaining ingredients. Simmer for a few minutes, then taste and add more salt if needed. I usually add some Tony Cachere's Creole Seasoning at this point to kick it up a bit. Simmer for at least another thirty minutes to an hour. You can add more beer or water if too thick

Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
not much
Personal Notes:
Personal Notes:
This is best served with my famous Margaritas, and an occasional trip to the emergency room. Remember, what happens on the mountain stays on the mountain!!!

 

 

 

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