Hard hat chili

Yield: 1 Servings

Measure Ingredient
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.

Similar recipes