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Tam's Chili Recipe

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This recipe for Tam's Chili, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Royal Crow
Added: Saturday, July 12, 2008


2 Lbs. ground beef
2 T. vegetable oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
3 jalapeño chilies, seeded and minced
6 cloves of garlic
2 quarts of tomatoes, drained
1 can (or quart) or tomato sauce
2 t. garlic powder, split
2 t. kosher salt, split
2 T. chili powder, split
2 T. paprika, split
1 T. Emeril’s Essence©
1 T. onion-onion mix from Tastefully Simple© (a dried onion and pepper mix can be substituted)
2 T. sugar
1 t. black pepper
¼ c. grape or crabapple jelly
1 can red kidney beans, drained well (optional)
1 can chili beans in mild sauce (optional)

In a small saucepan, simmer tomato sauce over medium heat and add half of the increments of garlic powder, paprika, chili powder, and salt. Also add the Essence, dried onion mix, sugar, jelly and black pepper.

In a large heavy pot over medium heat, sweat onion, pepper, chilies, and garlic until they are very tender. Add ground beef and break up so there are no big chunks of beef, and sprinkle the other half of split spices over beef. Once beef is browned, add drained tomatoes and break up with wooden spoon or spatula. Add the tomato sauce and spice mixture. Bring up to a simmer, and turn heat to medium low. Simmer for about an hour. Add beans and simmer until they are hot and serve immediately with garnishes

Personal Notes:
Personal Notes:
Sour Cream
Green onions

Serve with Cornbread Cake (see recipe)




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