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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dad’s chili Recipe

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This recipe for Dad’s chili is from The Wilkinson Family Cook Book, 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:  
3 lbs ground Hamburger
Minced Garlic
Chopped Onions (1/3 of onion set aside for toppings)
Fresh chopped Jalapeño
1 jar of sliced Mushrooms
1 8 oz can of Pinto Beans
1 8 oz can of Rotel
1 16 oz can of Tomato Sauce
Chili Powder
Cumin
2 packets of Azafran
Beef Boullion
1 can of Beer
Large pot
Better Cheddars (put in freezer)
Grated Cheese

Directions:
Directions:
Brown hamburger and onions in large pot and drain grease
Open mushroom can and drain-dump in pot
Open bean can and rinse thoroughly (using a strainer is best)-use half of the can
Open tomato sauce can-dump in pot. Fill with water and add to the pot
Open rotel can-dump in pot
Add Garlic, Jalapeño, Beef bouillon (3 cubes), azafran packet
Cumin & Chil Powder to taste
Cayenne pepper can be used if jalapeños aren’t spicy enough
Cook a while and taste periodically, add more spices if needed
Add 2/3 can of beer and let it cook down
Cook on simmer to allow flavors to come together
When it is good to go put in bowl with grated cheese, onions, and better cheddars

Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
I have no idea the amount of spices to put in, it is all to taste but feel free to add it if you think you know.

 

 

 

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