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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tennessee Texas Chili Recipe

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This recipe for Tennessee Texas Chili is from Lambert/Southern Family 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:  
1/3 cup olive oil
1 teaspoon fresh minced garlic
2 large onions, chopped
4 strips bacon, fried crisp and diced
2 pounds ground round
2 large green peppers, chopped
1 16 ounce can light kidney beans
1 16 ounce can chili beans
1 16 ounce can pinto beams
1 28 ounce can chopped tomatoes with juice
1 8 ounce can spicy V-8 juice
5 tablespoons chili powder
2 teaspoons salt
¼ teaspoon cayenne pepper
12 ounce cans beer and 4 ounce water OR
2 cups water
4 bay leaves
Directions:
Directions:
In oil, sauté onions and garlic until clear. In a very large pot, brown beef with cooked bacon. Add green peppers and sauté about 5 more minutes. Drain any grease from beef mixture. Add remaining ingredients to beef mixture and mix well. Cook on low heat for 3 hours. Check liquid and add more water if needed.
Number Of Servings:
Number Of Servings:
1 gallon
Personal Notes:
Personal Notes:
Garnish with red onions and grated cheddar or jalapeno cheeses. Serve over rice if desired.

 

 

 

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