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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Paul’s Chili Recipe

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This recipe for Paul’s Chili is from The Dinner Table, 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 Tbsp. olive oil
1 or 2 jalapeno chilies, diced
2 large onions, diced
4 cloves garlic, minced
2 lbs. ground beef
3 (28 oz.) cans diced tomatoes, undrained
2 (14 oz.) cans drained kidney beans (optional)
1 small can mild chopped chilies, optional
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. paprika
1-2 tsp. cayenne pepper (or to taste)
3 Tbsp. chili powder
2 Tbsp. red wine vinegar
1 Tbsp. brown sugar
Directions:
Directions:
In a large pot, heat the olive oil. Add the beef, jalapenos, onions and garlic. Cook until the onions are translucent, stirring occasionally. Add the remaining ingredients, except the kidney beans. Simmer for 2 hours, stirring occasionally. If mixture seems a bit thick, add a bit of water. During the last 30 minutes of cooking, add the kidney beans.
Personal Notes:
Personal Notes:
It seems as if Paul had this recipe for years, and was hand written on a tattered and well worn piece of paper. Every time he makes this recipe for a crowd (it does make a lot), everyone raves about it.

 

 

 

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