"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chili II Recipe

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This recipe for Chili II, by , is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Mohl


4 lb. ground sirloin
4 cups water
3 medium onions diced
2 Tbs worchestershire sauce
2 tsp garlic salt
1 tsp ground red pepper
1 Tbs vinegar
4-5 Tbs chili powder
29 oz can tomato sauce
14.5 oz can chili style diced tomatoes
about 5 Tbs pickling spices in a cheesecloth ball or spice ball
15 oz can beans (optional...I never add them at my family's request)

Add water to beef and cook until meat falls apart...no need to brown first.

Add the rest of the ingredients.

Be sure to put pickling spices in cheesecloth or spice ball. Do not add directly to the chili.

Cook for 2-3 hrs on low heat, stirring occasionally. Add water if you want it thinner.

Discard pickling spices.

Serve over spaghetti or in a bowl.

7. Top with onions and cheese.

Personal Notes:
Personal Notes:
Katie, this is a recipe that you can tweak to fit your taste. Chili never turns out the same twice, but is always gooood. I tried to measure things the last time I made it so I could actually write it down for you. Hope you like it :-)




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