Yield: 12 servings
Measure | 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 |
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.