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| Home -> [Appetizers, Chili, Herbs & Spices, North American, Texas] -> [Tom's famous chili Recipe] |
Tom's famous chili
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Chili, Herbs & Spices, North American, Texas |
Rating: |
0 |
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Ingredients:
| 1/4
| cup | Vegetable oil | | | 1 ea Bell Pepper, diced | | 1
| tbsp | Chopped garlic | | 1/2
| cup | Chili Powder, (or to taste) | | | - | | 2
| can | (16 oz ea) Bushs Chili Beans | | 6
| oz | Tomato juice | | 1
| tsp | Salt | | 1
| tsp | Black pepper | | | 1 ea Lg Yellow Onion, diced | | | 4 ea Celery stalks, chopped | | 2
| lbs | Ground Chili Meat | | 1
| can | (28 oz) whole | | | -tomatoes, crush | | 2
| can | (15 oz ea) dark red kidney | | 1
| quart | Water | | 1
| tsp | White Pepper | | 1
| tsp | Onion Powder |
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Procedures:
| 1 | Heat oil in 8 quart stew pot. | | 2 | Add onion, bell pepper, celery and garlic. | | 3 | Saute 2 to 3 minutes. | | 4 | Add chili meat. | | 5 | Cook over medium heat, stirring often, until meat no longer is pink, about 10 minutes. | | 6 | Drain off excess fat. | | 7 | Add chili powder; stir to mix. | | 8 | Add remaining ingredients. | | 9 | Simmer uncovered about 2 hours, stirring several times while cooking. | | 10 | Best if prepared the day before serving. | | 11 | Freeze leftover chili |
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