Category: Chili

1/2 cup Ard or bacon grease

3 Medium onions chopped

2 Green Bell peppers coarsely

2 Stalks of celery chopped

2 Finely chopped (cored & seed

8 lb Chuck beef coarse ground

2 15 oz cans stewed tomatos

1 15 oz can tomato sauce

2 tbsp Hopped mushrooms

1 6 oz can tomato paste

8 tbsp Ot chili powder

4 tbsp Ild chili powder

2 tbsp Round cumin

3 Bay leaves(whole)'

1 tbsp Abasco sauce

1 tsp Alt to taste

4 Cloves crushed garlic

4 oz Water or beer

Heat lard or bacon grease in a large pot on med-high. Add onions & garlic along with the celery, tomatos, Bell peppers, and Jalapenos. Cook for 10-15 minutes. Add the meat and stir until meat is browned evenly. Stir in the remaining ingredients and bring to a boil for 3-5 minutes. Lower the heat and cook on Simmer for 35-45 minmutes stirring every few minutes. Check and add water or beer if needed. Cook for a total of 2 hours. This recipe won Nevada Annie, the ICS WORLD CHAMPIONSHIP in 1978!



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip