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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Broderick's Blue Flame Chili Recipe

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This recipe for Broderick's Blue Flame Chili is from Janine's Cookbook, 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:  
2 onions
1 each red, yellow, green pepper
2 lbs. lean ground beef
1 28 oz. can tomato puree
1 28 oz. can diced tomatoes
1 12 oz. can green chili salsa
2 cubes beef bouillon
3 whole salad peppers
3 oz. red wine
13 shakes garlic powder
2 tsp. cilantro leaves
4 tsp. chili powder
3 bay leaves
3 tsp. cayenne powder
2 tsp. cumin
2 tsp. oregano
2 t. salt
1 t. pepper
Directions:
Directions:
Brown meat, onions, and peppers in at least an eight quart Dutch Oven. Drain to remove fat. Return to pot and add everything and simmer, covered, for 2 hours. Remove salad peppers and bay leaves. Serve.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Tom Broderick, head of Hemet Valley Hospital at the time, put this recipe into a local cookbook. We have been making it for large groups ever since.

 

 

 

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