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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pappan Chili Recipe

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This recipe for Pappan Chili is from The best of times are always found when Family and Friends gather round..., 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:  
6 lbs. good ground beef (chuck or round) about 70% lean
4 small bottles Gebhardt's chili powder
½ cup finely chopped garlic
1 teaspoon hot NM red Chili Powder (or as desired)
4 teaspoons Cumini seed, browned in oven and rolled to a powder
2 Tablespoons catsup
1 Tablespoon salt
Saltine crackers
1 can dark red kidney beans
Directions:
Directions:
Prepare to cook chili in a pot heavy enough that wont allow chili to scorch.
Cook beef until redness is gone but not brown.
Add remaining ingredients but do not add catsup until chili has cooked a while.
Cook slowly at least 1 hour. Always test to see if there is enough fat to keep the chili very rich.
When chili is done, pack in loaf pans, they may be frozen for later use.

To serve: Cut off amount needed for a meal, add enough water to cover mixture. Heat until bubbles appear.
Roll soda crackers fine, add to chili until desired thickness. Add dark red kidney beans (drained) and heat again.

 

 

 

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