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"Hunger is the best sauce in the world."--Cervantes

Southern Chili by Carol Recipe

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This recipe for Southern Chili by Carol is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. beef, inexpensive cut
1 small bag dry kidney or red beans
1 fistful black eye peas (dry)
1 fistful black beans (dry)
24 oz. can tomato sauce
24 oz. can stewed tomatoes
2 cups water
2 cups rough chopped onions (2 large)
2 green peppers, chopped rough
1 yellow summer squash, chopped rough
1 green zucchini, chopped
1/2 cup cauliflower bits
1 fistful fresh green beans
3 Tbsp. chili powder (or more)
1 Tbsp. black pepper
1 tsp. cumin or cumino seeds
1 tsp. hot sweet red pepper
Directions:
Directions:
This was designed for long time cooking over the stove in a cast iron pot. It may require frequent addition of water as it cooks.
Cut the beef into bite sized pieces. Chop all the veggies. Put the ingredients in, pretty much in the same order as listed. Cook covered on low for 12 hours or more. Chili should be at a slow simmer.
Personal Notes:
Personal Notes:
I found soaking the beans makes them softer, but it is not necessary.

 

 

 

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