"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Matt's Big Time Eatin' Chili Recipe

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This recipe for Matt's Big Time Eatin' Chili, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Kammlah

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef or venison
1 tablespoon chili powder
2 teaspoons ground cumin
1˝ teaspoon garlic powder
1 teaspoon salt
˝ teaspoon black pepper
1 tablespoon cornstarch
˝ teaspoon dried leaf oregano
4 tablespoons coarsely chopped sweet white onion
3 tablespoons coarsely chopped red bell pepper
1 14 ounce can stewed tomatoes
2 cups water

Directions:
Directions:
Brown meat, preferably in an iron skillet, drain fat. Add all seasonings, onion and bell pepper and sauté for 2 minutes.

Add tomatoes and water (I usually chop any large pieces of tomato). Simmer uncovered for approximately 1 hour or more. The longer it is cooked the more tender the meat gets. Water may be added if needed. Adjust salt and chili powder to your taste.

I usually make a double recipe. If you like beans in your chili, add a can of ranch style beans, including liquid.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes prep time
Personal Notes:
Personal Notes:
Matt Martinez' family has owned Mexican food restaurants since I was a very small child. I can't remember a time in my life that we were not eating food from their restaurants. If you are ever in Austin, eat at El Rancho on South Lamar. My favorite is seafood enchiladas.

 

 

 

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