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Ricky’s Chili Recipe

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This recipe for Ricky’s Chili, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ricky Lynn
Added: Sunday, July 30, 2006


3 lbs beef, chili grind; minced blend with pork or venison
2 tbs dried oregano, preferably Mexican or Greek
1 can (28 oz.) Italian plum tomatoes, crushed
2 tbs ground cumin, from toasted seeds
½ c bacon fat or salt pork minced
¼ c olive oil
2-3 large onions, chopped
6-8 medium garlic cloves, minced
6-8 jalapenos, minced
2-4 chili peppers minced
2 tbs salt
2 tbs black pepper
5 tbs mild chili powder
2 tbs cayenne pepper, or to taste
4 cups beef stock or beef broth
2 cans dark red kidney beans, optional
2-3 tbs cornmeal, as optional thickener

In a large skillet over medium heat, warm the bacon/salt pork. Add onions, garlic, jalapenos and chili peppers, lower heat and cook, stirring once or twice until tender, about 20 minutes. Meanwhile, set a Dutch over or large pot over medium heat. Heat the olive oil & add the beef seasoned with salt & black pepper cooking uncovered, slowly, stirring often for about 20 minutes. Scrape the onion mixture into the pot with beef. Stir in the chili powder, cumin, oregano & cayenne pepper and cook, stirring for 5 minutes. Stir in the beef stock & tomatoes, bring to a boil. Lower heat and simmer, uncovered, stirring occasionally for 1 ½ hours. Taste, correct seasoning and continue to simmer stirring often for another 30 minutes or until the meat is tender and the chili is to your liking. Stir in the kidney beans if desired & simmer for another 5 minutes. To further thicken the chili or to bind any surface fats, stir optional cornmeal and simmer another 5 minutes.




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