"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Big Ed's Chili Recipe

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This recipe for Big Ed's Chili, by , is from The Gundrum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ed Gundrum


1 tbsp. olive oil,
2 1/2 pounds ground sirloin,
1 (46 oz.) can tomato juice,
1 (15 0z.) can tomato sauce,
1 cup water,
4 tbsp. minced onion,
4 tbsp. chili powder,
4 tbsp. celery flakes,
4 tsp. salt,
1 tsp. oregano leaves,
1 tsp. garlic powder,
1 tsp. ground cumin,
3/4 tsp. powdered mustard,
1/2 tsp. curry powder,
1/2 tsp. garlic salt,
1 tsp. ground red pepper,
2 (4 oz.) cans green chili's (drained and chopped),
4 oz. jalapeņos (chopped),
2 cans red chili beans (very optional, real chili doesn't have beans),
Shredded cheddar cheese (optional),
Diced onion (optional)

In a large sauce pan, heat oil. Brown beef and drain. Add the tomato juice, tomato sauce, water, minced onion, chili powder, celery flakes, salt, oregano, garlic salt, red pepper, green chili's and jalapeņos. Hold on the optional stuff for now.

Bring to boil, reduce heat and simmer covered for 4 hours.

If you decide to add the beans (nasty idea but you never know about you kids) add them after 3 hours simmering.

The diced onion and cheddar is for optional garnish and you can serve it over the elbows (kind of a Wisconsin thing).

Wimps can reduce the red pepper and the jalapeņos if it's too hot.

Number Of Servings:
Number Of Servings:
about 8
Preparation Time:
Preparation Time:
Seems like forever
Personal Notes:
Personal Notes:
Okay so I stole the original recipe, but I made it better. LIVE WITH IT.




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