"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Texas Bobs Oakie-Doakie Six Gun Chili Recipe

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This recipe for Texas Bobs Oakie-Doakie Six Gun Chili, by , is from Cpl. Andrew L. Hutchins Scholarship 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!

Nancy Lee and Bob Kelley, Gold Star Family


5 lbs. lean ground beef, chuck, or venison
2 tbsp. olive oil
3 large sweet onions, chopped
1 whole garlic, finely minced
2 green peppers, chopped
2 red peppers, chopped
3 1 lb. cans of diced tomatoes or whole tomatoes
1 can tomato paste
3 cans pinto beans
3 cans kidney beans
1 tsp. salt
1/2 tsp. pepper
3-4 tsp. chili powder
1 pkg. 5 alarm chili seasoning mix
1 can warm beer

In a stock pot or slow cooker, cook ground beef, onions, and garlic in olive oil, adding in salt, pepper, chili powder, and 5 alarm chili seasoning mix.

When cooked, add in beans, tomato paste, diced tomatoes, red and green peppers and warm beer.

When cooked, top with shredded Monterey Jack cheese and onions or sour cream (or both) and enjoy.

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