Yield: 1 Servings
|3 pounds||Lean beef; * see note|
|4 ounces||Chili powder; (gebhardt's)|
|2 tablespoons||Ground cumin|
|1 tablespoon||Ground oregano; (mexican)|
|1 tablespoon||Garlic powder|
|2 teaspoons||Cayenne pepper|
|⅛ teaspoon||Hickory smoke salt; (spice i|
|8 ounces||Tomato sauce|
|1 teaspoon||Celery salt|
|5 tablespoons||Onions; (minced dehydrated)|
Recipe by: Jim Bardsley <jbards@...> * chuck tender preferred
Brown meat and drain. cover meat with water. Add onion and garlic.
Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1½ hours.) The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook.