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Chili Recipe

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This recipe for Chili is from Nichols Family Favorites, 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 rump roast, diced
2 onions, diced
4 cloves garlic, diced
6 Tbsp oil
3 Tbsp chili powder
1 1/2 tsp cayenne pepper
1 tsp cumin
1 tsp oregano
1 can or bottle of your favorite beer
1 6 oz can tomato paste
28 oz canned tomatoes, not stewed
1 Tbsp salt
1 Tbsp sugar
Directions:
Directions:
Best if made the day before serving, let all the flavors marry.
Brown meat in 4 Tbsp oil in a heavy dutch oven. Remove meat once browned. Add remaining oil and
cook onions and garlic till limp. Add chili, cayenne, cumin and oregano. Stir well, coating onions.
Add water to broth to make 2 cups. Add to onions along with meat, tomato paste, canned tomatoes,
salt and sugar. Cover and simmer for 1 hour. Remove lid and simmer for another hour.
If desired, add cornmeal to thicken or use a corn starch slurry.
The longer it simmers on very low heat, the more flavorful it becomes.
Number Of Servings:
Number Of Servings:
A large family or potluck
Preparation Time:
Preparation Time:
3 hours or more.
Personal Notes:
Personal Notes:
This recipe, not mine, won a chili cook off at one of the hospitals I worked at in Woodland, Ca.

 

 

 

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