Chili

Name: Chili
Ingredients: 6 large onions, chopped; 2 Tbsp. bacon grease; 2 Tbsp. vegetable oil; 7 cloves garlic, chopped; 6 very hot peppers; 3 lb. ground beef; 1 (28 oz.) can tomatoes; 1 (10 oz.) can tomatoes (undrained); 1 Tbsp. tomato paste; 1 (4 oz.) can chopped green chilies (undrained); 2 Tbsp. Worcestershire; 2 Tbsp. Pickapeppa sauce; 1 Tbsp. each: salt, celery seed and ground cumin; 2 Tbsp. chili powder; 1 tsp. each: black pepper, oregano and red pepper; 2 Tbsp. ground coriander seed; 1 (1 lb.) can red kidney beans (undrained); 1 1/2 tsp. celery salt

18 ingredients

9 steps

Ingredients

6 large onions, chopped
2 Tbsp. bacon grease
2 Tbsp. vegetable oil
7 cloves garlic, chopped
6 very hot peppers
3 lb. ground beef
1 (28 oz.) can tomatoes
1 (10 oz.) can tomatoes (undrained)
1 Tbsp. tomato paste
1 (4 oz.) can chopped green chilies (undrained)
2 Tbsp. Worcestershire
2 Tbsp. Pickapeppa sauce
1 Tbsp. each: salt, celery seed and ground cumin
2 Tbsp. chili powder
1 tsp. each: black pepper, oregano and red pepper
2 Tbsp. ground coriander seed
1 (1 lb.) can red kidney beans (undrained)
1 1/2 tsp. celery salt

Directions

1

In Dutch oven, gently cook onions in bacon grease and vegetable oil until softened but not brown.
2

Add garlic and hot peppers; continue cooking until soft but not brown.
3

Add beef, crumbling with fork.
4

Cook gently until beef loses its red color.
5

Over low heat, stir in tomatoes, tomato paste, chilies, Worcestershire sauce, Pickapeppa sauce, salt, black pepper, oregano, celery salt, celery seed, coriander seed, cumin, red pepper and chili powder. Cover; cook over low heat for 2 hours, stirring occasionally.
6

Stir in beans; stir often.
7

Cook 1 more hour.
8

Refrigerate 24 hours to allow flavors to blend.
9

Makes 3 quarts.