Bret favre's mother's cajun chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground chuck |
| 1 | can | (12-oz) tomato juice (more if needed) |
| 1 | can | (10.5-oz) diced tomatoes with green chilies |
| 1 | Green bell pepper; diced | |
| 1 | Onion; chopped | |
| 1 | can | (16-oz) kidney beans |
| 1 | can | (12-oz) beer (up to) |
| 6 | tablespoons | Commercial chili powder |
| 1 | teaspoon | Salt |
| Diced cheddar cheese and fritos; for garnish | ||
Directions
In a large skillet over medium heat, cook beef until no longer pink. Drain off fat and transfer to a large pot along with the remaining ingredients except the garnishes. Bring to a boil, then lower heat and simmer 3 hours, adding more tomato juice if necessary.
Adjust seasonings and serve with Cheddar cheese and Fritos. Makes 4 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, .