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Chili Recipe

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This recipe for Chili, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Coats
Added: Sunday, June 3, 2007


2 1/2 lb. chili meat
1 tsp. shortening
1 can beef broth
1 8oz. tomato sauce
2 tsp. powdered onion
2 tsp. powdered garlic
1 tsp chicken granules
1 tsp. beef granules
1 c. water
2 tsp. grand cumin
1/4 tsp. white pepper
1/2 tsp. season all
1/2 tsp. ground red pepper
2 T. Mexican hot chili powder
1/2 tsp. salt
1/2 tsp. powdered onion
2 T. Texas-style chili powder
1/4 tsp. ground red pepper
2 tsp. paprika
1/4 tsp. salt
2 T. Gebhart chili powder

Heat shortening in cooking pot, add chili meat, sear until it turns gray and starts to make its own juice. Remove any gristle or other parts of meat. Add 1 can broth, tomato sauce, powdered onion, garlic, chicken granules, beef granules, and 1 c. water. Cook covered over medium heat for 30 minutes. Then add: cumin, white pepper, season all, Mexican hot chili powder, red pepper, salt, powdered onion, and Texas style chili powder. Bring chili to rapid boil, then reduce heat to a simmer, cover and cook 45 minutes Keep liquid level 1" above meat by adding water as needed. then Add: ground red pepper, paprika, salt, Gebhart chili powder, and cumin. Add water if necessary to keep liquid leve 1 inch above meat. Reduce het to slow boil for 30 minutes. Serve chili with pinto beans, chopped onion and grated cheese separately.

Personal Notes:
Personal Notes:
This was passed down from Doris Coats, Betty's sister-in-law. Betty and Cackie were first cousins.




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