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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Danny's Favorite Chili Recipe

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This recipe for Danny's Favorite Chili is from The Yahn Family Cookbook, 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:  
2 pounds brisket or combination of meat and ground chuck
1 large vidalia onion
28 oz light kidney / chili beans / combination
28 oz fire roasted tomatoes
6 oz tomato paste
2 tablespoons chili powder - or season to taste
1 teaspoon garlic powder
Salt and Pepper to taste
Directions:
Directions:
I use left over brisket from roast. Chuck roast left-overs work too. Saute onions and add meat. In a large crock pot, add meat, onions, beans, tomatoes, tomato paste, garlic powder, salt and pepper. Mix well.Cook on low for 7-8 hours.
Personal Notes:
Personal Notes:
This is a thick chili. Dilute with a cup or two of beef broth if you want. This is good in the refrigerator for 4 days and freezer for 2-3 months at least. Can be cooked on high in half the time. Add hot peppers as desired. This chili has been a favorite in many chili cook-offs and is a family favorite!! Danny Yahn

 

 

 

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