RED GOMER'S CHILI
Source of Recipe
the web
Recipe Introduction
(First Place, 1986 Chili Contest, Third Place 1987)
List of Ingredients
2 qt. boiling water
5 lb. ground beef, browned and
seasoned, drain fat off
2 c. minced onions
1 1/2 c. diced (or 3/4 c.
dried) bell peppers
2 Tbsp. oregano
2 Tbsp. cumin
1 tsp. garlic powder
6 to 8 bay leaves
2 to 3 tsp. celery leaves
3 (16 oz.) cans tomatoes
1 (16 oz.) can tomato sauce
2 beef bouillon cubes
1 1/2 to 3 Tbsp. chili powder
per pound of meat (I use
1 1/2 Tbsp.)
Recipe
To water, add the following, browned meat (salt and
pepper to taste while browning), canned tomatoes, tomato sauce,
bouillon cubes, minced onions, green peppers, celery leaves,
oregano, cumin, garlic powder and bay leaves. (Do not add
chili powder yet.) Bring mixture to boil. Cook briskly 1 to 1
1/2 hours. Add 1 1/2 to 3 tablespoons chili powder per pound
of meat. You may need to add water if mixture is too thick.
Boil briskly and stir for 5 minutes. Turn heat to simmer for 1
to 3 hours, stirring occasionally. The longer cooking time is
preferred. If you like beans with your chili, cook dark red
kidney beans separately in water and salt. If you plan to
freeze chili, freeze beans separately.
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