Hank's chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | ONION, CHOPPED |
| ¾ | cup | GREEN PEPPER, CHOPPED |
| 3 | tablespoons | BUTTER |
| 3 | pounds | GROUND CHUCK |
| 16 | ounces | HOT CHILI BEANS |
| 3 | tablespoons | CHILI POWDER |
| 1 | tablespoon | GARLIC POWDER |
| 32 | ounces | TOMATOES, CRUSHED |
| 1 | tablespoon | CELERY SALT |
| 1 | teaspoon | CUMIN, GROUND OR SEED |
| 2 | teaspoons | SALT |
| 1 | tablespoon | CORIANDER |
| 2 | tablespoons | BROWN SUGAR |
| 1 | cup | CHABBLIS WINE OR DRY SHERRY |
| 1 | tablespoon | WORCESTERSHIRE SAUCE |
| 3 | tablespoons | STEAK SAUCE |
| 32 | ounces | MEXICAN CHILI BEANS |
Directions
IN A SKILLET SAUTE ONION AND GREEN PEPPER IN BUTTER UNTIL ONION IS TRANSPARENT. ADD MEAT AND BROWN. DRAIN WELL. PLACE IN A LARGE POT. MASH HOT CHILI BEANS AND ADD TO MEAT. STIR IN TOMATOES, CHILI POWDER, CELERY SALT, GARLIC POWDER, CUMIN, WINE, WORCESTERSHIRE SAUCE AND STEAK SAUCE.
SIMMER 1 HOUR, STIRRING OCCASIONALLY. ADD MEXICAN STYLE BEANS. STIR I AND HEAT UNTIL WARM.