fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
Cook times
ave been working on this recipe to increase its available nutrition
Cut beef into 1 cubes and mix with pork, onion and garlic and cook in 1 Tbsp. oil until brown and tender.
Add tomatoes; continue to cook on low heat.
Dissolve bouillon and brown sugar in two cups hot water and set aside.
Heat remainder of oil in a pan; add chili powder, flour and pepper.
Cook until flour is brown, then add bouillon mix, stirring constantly until blended. Add the Roux to the meat; blend and cook on low heat for one hour.
erything uniform since chili is a pretty
est of recipe.
I grew up on \"hamburger\" chili, and when
Brown meat, onions, garlic, peppers, green chilies, Tabasco sauce and spices.
Cook 1 hour, then add tomatoes and Ro-Tel tomatoes.
Simmer 1 more hour, stirring often.
Then set out in snow bank overnight.
Start again next day on low simmer.
Damn good chili; famous from South Dakota to Florida.
Enjoy.
This can be decreased to any size.
I like to make a large pot and freeze some for later.
In large pot of water, boil meat and onion until meat is done.
Crumble and drain
Add kidney beans bell pepper, special sauce chili seasoning and 2 cups water. Simmer for 2-3 hours uncovered, stirring occasionally.
(May need to add more water as it simmers if becomes too thick.)
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.
In a heavy 10-inch frying pan with ovenproof handle, cook bacon until crisp.
Drain bacon on absorbent paper; reserve. Saute 3 minutes in bacon fat the onion and garlic.
Add beef and saute until brown, breaking meat up with a fork as it cooks.
Stir in tomato soup, chili powder, salt and paprika.
Heat to blend flavors.
Spoon meat mixture into bowl; reserve.
nd add Chipoltle chili powder to taste, regular chili powder, and onions
br>Mix the cream cheese& blue cheese.
Top 6 of
our mouth texture.
Souce: Blue Ribbon Winner Cookie Entry Minnesota State
Brown sausage and bacon in a large skillet.
Add onion and green pepper.
Cook until tender.
Drain.
Add the rest of the ingredients.
Heat for approximately 20 minutes.
(You'll win the Blue Ribbon every time!)
In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
Serve with desired toppings.
he cream cheese and the blue cheese.
Top each of
small bowl, combine the chili powder, salt, and cayenne. Rub
tir occasionally.
Put the chili and jalapeno peppers in last
Brown meat; add onion and garlic. Saute for a few minutes.
Add remaining ingredients except kidney beans.
Cover and simmer 1 1/2 to 2 hours. If you want a thicker chili, thicken with some flour and water.
Add kidney beans and heat through.
Fry ground beef with onion until done.
Add chili beans, chili soup and tomato sauce.
Fill chili soup can with water and add to mixture.
Add brown sugar, cinnamon and cocoa.
Bring to boil. Reduce heat and simmer for at least 1/2 hour.
Cook spaghetti until done.
Drain.
Serve chili over spaghetti and top with Cheddar cheese to taste.