Old Mcdonald'S Cat Creek Chili - cooking recipe

Ingredients

3 lb. ground beef (sometimes a little venison or pork gets in by mistake)
3 tsp. salt
4 cloves Texas garlic
4 Vidalia onions, chopped fine
1 green Georgia bell pepper
2 large jars homemade tomato sauce
2 lb. red kidney beans, soaked 2 nights and 1 day in Cat Creek water
4 tsp. vinegar or other elixir (preferably homemade with creek water)
2 Tbsp. Worcestershire sauce (what that is)
4 Tbsp. chili powder
1 tsp. cumin
1 Tbsp. oregano (I guess you have to buy that at Aunt Nellie's store)
1/2 Tbsp. red peppers (last year's crop hung in the smoke house)

Preparation

Brown
ground beef over an open fire, if possible, in a well-seasoned
iron
skillet,
stirring
continuously.
When thoroughly
cooked,
transfer to cast-iron pot and remove from fire
temporarily.
Saute
the
chopped
Vidalia
onions
and Georgia
bell
peppers in the garlic in the black skillet with grease from the meat.
Add some cow butter or lard if the beef is too
lean.
Add
browned
onion,
garlic
and green pepper mixture to beef in iron pot, stirring in thoroughly, over the open
fire, being
careful not to get too many ashes into the pot.
Add tomato
sauce,
kidney
beans with Cat Creek water, whatever elixir you have chosen (last resort vinegar will do) and Worcestershire
sauce.
Mix
with wooden spoon thoroughly while adding
chili
powder,
oregano,
cumin and crushed red peppers. Put
back over fire and simmer for 2 or 3 hours (the longer
the better).
If
chili
is
too thick to suit, add a little onion soup or bouillon.
This recipe should serve about 10 people, depending on the weather and the kind of work going on that day.