Inn at cedar crossing spicy beer chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean ground beef |
| 1 | medium | Onion; chopped |
| 4 | Ribs celery; diced | |
| 12 | ounces | Beer |
| 1 | cup | Tomato paste |
| 22 | ounces | Dark red kidney beans; (about 11/2 15- to 16-ounce cans), rinsed well |
| 1 | tablespoon | Kosher salt |
| 1 | tablespoon | Cayenne pepper |
| 2 | teaspoons | Black pepper |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Chili powder |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Hot pepper sauce |
Directions
Notes: Inn at Cedar Crossing at 336 Louisiana St., Sturgeon Bay, WI.
Milwaukee Journal Sentinel.
In heavy-bottomed 6-quart stockpot, brown beef, onions and celery. Drainoff fat. Add all remaining ingredients. Simmer gently 1 hour. Makes 8 to 10 servings.
Terry Wolf, owner, sent the chili recipe.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998