Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Lean ground beef |
| 1 medium | Onion; chopped |
| 4 \N | 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 |
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