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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chili Recipe

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This recipe for Chili is from Our 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 lb Lean Beef(eye of round fat removed)cut into bite size Pieces
1 lb smoked andouille sausage cut in small bite size pieces
5 TBS Olive oil
3 ea. Clove Crushed Garlic
1 ea Diced large onion or 2 medium
2 ea 14.5 oz Diced Tomato cans
8 oz tomato sauce
2 ea Diced Bell Pepper seeds removed
2 ea Cans Dark Red Kidney Beans drained
1 tsp Ground Cumin
1 tsp Ground Coriander
1 TBS Ground Paprika
1 tsp mustard powder
2 TBS Chili Powder
2 ea. Bay Leaf
32 oz Beef Stock
1 can green chilies
½ tsp Cayenne Pepper (optional)
1 tsp Salt
1 tsp Black Pepper

Directions:
Directions:
Brown Meat, onions, bell pepper and Garlic in oil until meat is brown and vegetables are translucent. Note if ground beef is substituted, brown meat first and drain grease then add oil and vegetables and continue cook until vegetables are translucent. Add beef stock to cover meat and slow cook until meat is tender
Now add all other ingredients cover and cook on low heat approximately 1/2-1 hour. Remove and Discard Bay Leafs. Meat should be falling apart!

Personal Notes:
Personal Notes:
if spiciness is not wanted leave out the Cayenne pepper. Add small amounts of beef stock to keep from burning during the simmering cook. Serve with corn bread or saltines.

 

 

 

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