Coonmart Chili
5 lb lean beef, ground
6 onions, chopped
6 ga cloves, minced
38oz cans tomato sauce
36oz cans tomato paste
3 quarts tomato juice
9 T chili powder
4 T vinegar
4 T brown sugar
4 T cumin, ground
2 t each: majorum,coriander
pepper, ground
4 bay leaves
dash cinnamon, cayenne pepper, Mrs. Dash hot sauce
white wine and spaghetti sauce
In very large pot, brown beef, onions and garlic; drain off fat. Add remainder of ingredients and bring to boil. Reduce heat, cover, and simmer for several hours, stirring occasionally.
Yield: 15 Servings
Corn and Cheese Chili
1/2 lb bacon
32 oz corn
16 oz light red kidney beans
16 oz dark red kidney beans
28 oz tomatoes, canned
1 onions, chopped
1 bell peppers, chopped
1 T chili powder
1 t cumin
1/2 t salt
1 c cheddar cheese, shredded
Cut bacon into 1/2" strips and fry until crisp. Drain. Place the bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid. Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half. Add the corn, beans, tomatoes, chili powder, cumin, and salt. Heat to quite hot. Stir in the grated cheese and cooked bacon and serve.
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