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Porubsky Chili




Source of Recipe


Peppers Mag


List of Ingredients




1 cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
2 pounds coarsely ground beef chuck
1 1/2 teaspoons salt
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Worcestershire sauce
1 tablespoon sugar
3 cups tomato sauce
2 cups water
2 16-ounce cans red kidney beans, drained
Tabasco sauce to taste (10 drops for faint heat)
Saltine crackers, for serving
Dill pickles, thickly sliced and halved into bite-sized nuggets


Recipe



1. In heavy saucepan, sauté onions and garlic in oil over medium heat, until soft. 2. Add beef and salt. Cook until beef is browned throughout, breaking it up with a fork as it cooks. Drain any excess fat. 3. Add chili powder, cumin, Worcestershire sauce, sugar, tomato sauce, and water. Bring to a low boil and simmer 30 minutes, stirring occasionally. 4. Add beans and simmer 15 minutes more. Add Tabasco sauce and more salt, to taste. 5. Serve with Saltines crumbled on top of each portion, and dill-pickle pieces as a garnish.