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| Name: | Margaret's Chili | Contributor: | Margaret Dowd |
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| Description: | Modified from Cindy Reed's Recipe | Posted: | 1995-06-29 |
| Key words: | chili, beef | Category: | Main Dishes |
| ID: | 478 | Updated: | 2006-04-02 12:01:46 |
| Ingredients: | Step 1:
2 lbs meat (Pick out lean cut of roast or steak; I am not picky), cut in small chunks. Do not use ground beef. 1 Tbsp chili powder 2 Tbsp real garlic Step 2: 24 oz low-salt tomato sauce 12 oz can beef broth - low salt 2 cubes low-salt beef bouillon 2 cubes low-salt chicken bouillon 2 real jalapenos, diced 1 large onion, chopped 2 tsp real garlic 1 tsp red pepper 1 Tbsp white pepper 12 oz or less water 6 Tbsp chili powder 3 or 4 whole serranos 1 small can kidney beans - no salt added or get dried and soak them yourself. Step 3: 1 Tbsp paprika 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp white pepper 2 Tbsp of chili powder 2 tsp cumin |
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| Preparation: | Step 1:
Brown meat in non-stick skillet with garlic and chili powder. Step 2: Mix with beef in crockpot. Simmer for at least 3 to 4 hours. Wait for the meat to get to the point it almost falls apart. Or if you prefer shredding it, that is better. If you save your beef and chicken liquid, use that. It makes the chili all that much better. BTW, if the serranos fall apart, just warn people to watch for them. Skim off any fat you can from the meat. Step 3: Mix in crockpot; simmer for a couple of hours. Add water to keep a acceptable consistence. Refrigerate over night. Simmer for 3 to 4 hours the next day. Sprinkle a bit of cheese over the top and serve with salad. Or use over the top of a baked potato. This is a hot recipe! You may want to leave out the serranos and make it hot with white pepper. |
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| Notes: | |||
| Equipment: | Crock pot | ||