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Richardson Chili Recipe

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This recipe for Richardson Chili, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

JP Richardson


6 garlic cloves diced
2 large onions diced
3 lbs. lean ground beef
3 T. cumin
6 T. Chili Powder

3-31oz cans Brooks Chili Hot Beans
12 oz Brooks Rich & Tangy Ketchup
3-16 oz cans stewed tomatoes
2-7 1/2 oz cans Chili Man Hot dog sauce *
* I think you can only find Rays. Not as good!
3 5.5 oz can tomato juice
3-15 oz cans Dark Red Kidney Beans drained
2-4 cups water

Brown meat, add garlic salt and pepper.
If you used lean 90% beef then you can add the cumin and chili powder to the meat otherwise drain the cooked meat mixture first then add 1/2 garlic and 1/2 onions and fry a little longer until transparent. Set aside for later

In a large pot which will be your cook pot, add all the other ingredients except the Kidney beans and start heating and stirring this together.

After the initial heating, add the meat mixture and the reserved garlic and onions to the pot and simmer slowly for a couple of hours. The 2-4 cups of water keeps it thin for simmering and the chili won't end up too thick as you cook off some of the liquid.

Lastly add the kidney beans. These are added later only so you do not break them up with all the stirring.

Be careful not to let burn and stick to bottom of pot

Always better later or the next day

Preparation Time:
Preparation Time:
3 hours




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