Mrs Leo Gordon
BEST OF SHOW
5 lb Chuck, coarsely ground
7 cl Garlic
1 large Sweet pepper
1 large Onion, chopped
1 Celery stalk, chopped
12 oz Can tomato paste
15 oz Can Hunt's Tomato Sauce Special
2 cup V-8 juice
2 tsp Chili peppers, crushed
3 tsp Salt
1 tsp Black pepper
1/3 cup Chili powder
3 cup Water
4 cup Beef broth
1 tbsp Paprika
3 tsp Ground cumin
BEANS
3 cup Dry pinto beans
2 qt Water
2 tsp Salt
1 tsp Pepper
6 oz Can tomato paste
1 Beef bouillon cube
1 tbsp Chili powder
1 medium Onion, chopped
2 tbsp Honey
|
|
In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans.
BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili. Margaret Garland
Source: Prize Winning Recipes from the State Fair of Texas, 1976.
|
|
