Hard hat chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean beef; * see note |
| 4 | ounces | Chili powder; (gebhardt's) |
| 2 | tablespoons | Ground cumin |
| 1 | tablespoon | Ground oregano; (mexican) |
| 1 | tablespoon | Garlic powder |
| 2 | teaspoons | Cayenne pepper |
| ⅛ | teaspoon | Hickory smoke salt; (spice i |
| 8 | ounces | Tomato sauce |
| 1 | teaspoon | Celery salt |
| 5 | tablespoons | Onions; (minced dehydrated) |
Directions
Recipe by: Jim Bardsley <jbards@...> * chuck tender preferred
Brown meat and drain. cover meat with water. Add onion and garlic.
Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1½ hours.) The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook.