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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Wilma Cavanaugh;s Chili Recipe

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This recipe for Wilma Cavanaugh;s Chili is from ET's 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!


half pound of dry pinto beans
5 cups canned tomatoes
1+1/2 TB salad oil
1 lb green peppers, chopped
1+1/2 lb onions. chopped
1/2 cup parsley, chopped
1/2 cup butter
2+1/2 lbs ground beef
1 lb ground pork
1/4 cup chili powder
2 TB salt
1+1/2 tsp pepper
1+1/2 cumin seed
1+1/2 ACCENT (optional)

Wash beans & soak overnight. Simmer in fresh water until tender

Add tomatoes & cook about 5 minutes

In saucepan, saute pepper & onion in oil & cook until tender, stirring often. Add garlic & parsley.

Cook meat in butter for 15 minutes, breaking it up in bite size pieces. Add chili powder & cook 10 minutes more. Add meat & remaining seasonings to beans & simmer, covered for an hour then uncovered for 30 minutes. Skim fat off top & serve hot

Number Of Servings:
Number Of Servings:
4 quarts / 16
Preparation Time:
Preparation Time:
30 minutes




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