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Have been using the basic recipe for this chili since early 1973. There have been a few adjustments made, depending on "pantry supplies at the time" BUT never had any complaints and the bowls alway made it to the sink...licked clean!.....lolol.
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Ingredients:
2 pounds Hamburger
1 pound ground Pork
1 pound ground Chicken
5 medium onions, chopped
2 large green peppers, chopped
(can also add red & yellow peppers. I had none, so did not)
3 stocks Celery, chopped
4 tins mushroom pieces, drained
3 tins of whole tomatoes
(I used the stewed "for chili" ones, 'cause that was what I had)
3 tins tomato Paste
3 tins tomato Sauce
8 tins of kidney beans, rinsed(or 4 ~ 28 ounce tins)
1 or 2 large tins of Black Sliced Olives, drained
4 tablespoon Chili Powder
1 teaspoon Cayenne Pepper
1 teaspoon Paprika
1 teaspoon salt
****************************************************
Method:
Brown the meat & onions on MEDIUM heat, stirring all the time.
Drain!
Then just dump it along with the rest of the ingredients into a HUGE pot...
(I have a rack I put over the stove burner, so that it will not burn and stick to the bottom of the pot).
I let this come to a "bubble~simmer" on medium and then I turn it down to about "7", with the lid slightly "ajar".
I let this "cook" this way for at least 12 hours!
It will thicken.
If it is tooooo thick.......just toss in another can of Tomatoes!
This Chili also freezes well!
Enjoy!
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Remember...You Must Always Live Within Your Means, No-Matter What The Cost!
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CanadianSheWolfs' "M&G" Chili!
(Meet & Greet)
(Meet & Greet)
Ingredients:
2 pounds Hamburger
1 pound ground Pork
1 pound ground Chicken
5 medium onions, chopped
2 large green peppers, chopped
(can also add red & yellow peppers. I had none, so did not)
3 stocks Celery, chopped
4 tins mushroom pieces, drained
3 tins of whole tomatoes
(I used the stewed "for chili" ones, 'cause that was what I had)
3 tins tomato Paste
3 tins tomato Sauce
8 tins of kidney beans, rinsed(or 4 ~ 28 ounce tins)
1 or 2 large tins of Black Sliced Olives, drained
4 tablespoon Chili Powder
1 teaspoon Cayenne Pepper
1 teaspoon Paprika
1 teaspoon salt
****************************************************
Method:
Brown the meat & onions on MEDIUM heat, stirring all the time.
Drain!
Then just dump it along with the rest of the ingredients into a HUGE pot...
(I have a rack I put over the stove burner, so that it will not burn and stick to the bottom of the pot).
I let this come to a "bubble~simmer" on medium and then I turn it down to about "7", with the lid slightly "ajar".
I let this "cook" this way for at least 12 hours!
It will thicken.
If it is tooooo thick.......just toss in another can of Tomatoes!
This Chili also freezes well!
Enjoy!
--------------------------------------------------------------
Remember...You Must Always Live Within Your Means, No-Matter What The Cost!