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N.C. RED DAWG CHILI




Source of Recipe


the web


List of Ingredients




1. 2 CANS KIDNEY/CHILI BEANS (ONE EACH)- DRAINED
2. 1 LARGE CAN TOMATOES - CUT IN SMALL STRIPS W/ JUICE
3. 1 SMALL CAN TOMATO PASTE
4. 1 CUP CELERY - FINELY CHOPPED
5. 1 CUP BELL PEPPER - FINELY CHOPPED
6. 1 CUP DICED ONIONS - VIDALIA IS BEST, BUT BROWN WILL DO (DON'T USE RED)
7. 1 CAN FLAT BEER - PBR OR RED DOG IS BEST-NO FOREIGHN OR LITE BEER!
8. 2 LBS. GROUND CHUCK
9. 4-8 TBSP CHILI POWDER (I like 8 for a more robust flavor)
10. 2-3 GARLIC CLOVES - CRUSHED & CHOPPED (POWDER WILL DO FINE) 11. 1 TSP SALT---or to taste.
12. 1 TBSP BLACK PEPPER
13. 1 TSP OREGANO
14. 1/2 TBSP CRUSHED RED PEPPER--2 TBS MAKES IT JUNKYARD DAWG CHILI !!
15. 3 JALAPENO PEPPERS (minimum) - FINELY CHOPPED W/ SEEDS
16. 3 CHEYANNE PEPPERS (minimum)- FINELY CHOPPED W/ SEEDS



Recipe



A. MIX ITEMS 1 - 3 IN A LARGE BOWL & SPRINKLE LIGHTLY W/ CHILI POWDER. LET STAND AT ROOM TEMP. FOR 1 HOUR.
B. ADD COOKING OIL TO COVER BOTTOM OF 5 QT. POT. (GRANNY'S CAST IRON IS BEST ADD ITEMS 4-6, 14-16, AND 10. SIMMER 'TIL TENDER.
C. BROWN GROUND CHUCK AND DRAIN FAT.
D. ADD ALL ITEMS TO 5 QT. POT (AGAIN, CAST IRON WORKS BEST), COVER AND SIMMER FOR 2 HOURS. REMOVE LID AND SIMMER TO DESIRED THICKNESS.