Chili n'awlins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground round beef |
| 1 | pounds | Ground pork |
| 5 | cups | Chopped onions |
| 1½ | tablespoon | Chopped garlic |
| 7 | tablespoons | Chili powder |
| 2 | cans | Chopped green chili peppers |
| 3 | cans | (16 oz) crushed tomatoes |
| 3 | tablespoons | Tomato paste |
| 4 | eaches | Bay leaves, crumbled |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Grown sugar |
| 2 | cans | 16 oz) red kidney beans |
| 1 | pack | Corn chips |
| 1 | each | Head lettuce, shredded |
| 12 | ounces | Sharp cheddar cheese, shredd |
Directions
I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.