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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

My "Perfect" Chili Recipe

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This recipe for My "Perfect" Chili is from 50 FellasCookbook, 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:  
Chili Powder:
10 tbsp ground chili pepper (not packaged chili powder)
2 tsp ground oregano
2 tso ground cumin/comino
1 tsp cayenne (red) pepper
2 tsp paprika
1 tsp (or more) salt


Chili:
3 lb lean, round chuck or shoulder with the fat trimmed and cut into cubes about the size of sugar cubes
3 or 4 tbsp of butter/margarine
2 cans of Campbell's Beef Broth (no water added!)
15 oz. can of Hunt's or Progresso Tomato Sauce
1 large mined onion
2 cloves minced garlic
2 dashes Tabasco sauce
Directions:
Directions:
NOW FOLLOW CLOSELY!
For best results you need a covered iron pot or dutch oven. At least a good, heavy covered pot.
1. melt butter or margarine at medium high heat, add meat and sear until gray
on all sides.
2. add beef broth and tomato sauce, stir and bring to rapid simmer.
3. add onion and garlic
4. add the chili powder, slowly, stirring constantly
5. add tabasco sauce
6. reduce heat to simmer and cover pot. Simmer approximately 1 1/2 hour -
or until meat is tender. Stir occasionally. When done, if you wish to
thicken, use a a flour/water or masa/water mixture.

NOTE: If you can't stand the heat, reduce amounts of red pepper and tabasco sauce.

 

 

 

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