Fry sausage and 1/2 of onion; add venison (beef).
Drain off any fat.
Mince onion and fry with meat.
Add canned vegetables and water.
Add spices.
Simmer all day.
Cool in refrigerator. Reheat and serve the next day.
Recipe makes 1 gallon.
b>CHILI.
Brown ground beef with chopped onion.
Drain grease off (if any).
Add to beef, beans, tomato sauce and water.
Stir in chili powder, salt, pepper and garlic powder.
Cook over low to medium heat for at least 1 hour (longer won't hurt).
Stir as needed.
You do not need to cook the sausage first. Add salt
Saute onion and green pepper for about 3 minutes; add ground chuck and brown.
Add tomato juice, tomato sauce, sugar and salt. Simmer for 2 hours (more or less).
Add chili beans and simmer 1 hour (more or less).
Add chili powder, if desired.
Enjoy!
Cut chicken into 1-inch pieces.
Cook chicken, onion, green pepper and garlic in hot oil in a Dutch oven until lightly browned.
Add other ingredients; cover, reduce heat and simmer 20 minutes.
Brown the meat in hot fat; add pepper and onion and fry until brown.
Add tomato sauces, paprika, salt and water.
Cook meat until tender; drain beans and add to meat.
Bring to boil and thicken with flour, if desired.
Cook ground chuck with onion; drain.
Add remaining ingredients.
(For the chili powder, red pepper, black pepper and salt, add as much as your heart desires.)
Simmer.
Cook ground beef, onions and green peppers.
Add remaining ingredients.
Simmer all together.
Serve with grated cheese and onions on top.
Brown ground beef and drain.
Add to pot the remaining ingredients.
Simmer 2 hours and taste.
Add salt, pepper and chili powder, if desired.
Makes 1 gallon.
Have your steaks cubed and cut up into small chunks.
Brown in a 4-quart Dutch oven; add spices and simmer 20 minutes.
Put celery and onion in food processor and shred.
Put in onion, celery, tomato paste and tomatoes.
Simmer for 30 minutes.
Add chili hot beans and simmer at least 30 minutes.
Stir often.
May add more chili powder to taste.
Brown meat with onion; do not drain.
In blender, blend 1 can of chili beans.
Add this and rest of ingredients.
Stir frequently on low heat for about 30 minutes.
Let simmer for another 20 to 30 minutes.
Sear meat until gray.
Add water and onion.
Cook for 1 hour and add remaining ingredients. Cook, covered, in a Dutch oven for 45 minutes.
Remove lid and cook until desired consistency. Freezes very well.
(This was a State Fair of Texas prize winning recipe.)
con to Dutch oven and cook over medium heat until crisp
eard someone won a chili championship with the recipe, including that addition
Heat the chili, salsa, salt and pepper and simmer for at least 15 minutes.
Boil franks.
Serve franks on buns with onion (optional) and Cheddar cheese with chili.
onions, green pepper& garlic and cook until onion is tender (about
ish is eaten by shredding off pieces of chicken and wrapping
Cook sugar, milk, butter and cocoa for 1 1/2 minutes.
Start counting when mixture reaches a full rolling boil.
Remove from heat and add oats, nuts, vanilla and peanut butter.
Beat well until blended.
Spoon onto waxed paper or foil.
Let cool for about 10 or 15 minutes.
Ready from start to finish in less than 20 minutes.
umbly, about 5 minutes. Drain off excess fat.
Heat olive