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Rays Southern Chili ( Louisiana Style) Recipe

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This recipe for Rays Southern Chili ( Louisiana Style), by , is from The DRABO Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Raymond Earl Cooper


4 lbs. chili meat (venison or beef)
11/2 tsp. cumin, ground
2 T. oregano
2 large onions, chopped
1 or 2 small jalapeno peppers, chopped
3 cloves garlic, chopped
1 T. oil
1 gal. can whole tomatoes (you can use diced if you can find them)
3 cans (15 oz) light red kidney beans (Texas style would not have beans)
3 oz. chili powder
2 T. Worcestershire sauce
2 (6 oz/) cans tomato paste
4 qt. water
Salt and Pepper to taste

Combine meat, cumin and oregano in a large heavy fry pan and cook until browned. Put in large pot (12 qt. or larger) and set aside. Saute onions, garlic and jalapeno peppers in oil until tender. Add onion mixture and remaining ingredients to meat. Bring to a boil, reduce heat and simmer for 2 to 3 hours. Stirring occasionally to prevent sticking.




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