HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 41Hot stuff!
TEXAS STYLE CHILI
21b. ground beef
1 tbsp. cooking oil
3 garlic cloves minced
3 stalks celery finely cut
2 large onions finely cut
1 green pepper chopped
1 tin (16 oz.) tomatoes
3 tins (8 oz.) tomato sauce
1 tbsp. salt
1 tsp. pepper
2 bay leaves
1 tbsp. plus 1 tsp. chili powder
1 small can green chili peppers minced (or less)
1 tsp. oregano
1/43 tsp. cayenne
1/4 tsp. cumin
3 tbsp. sugar
6 whole allspice berries
1 tsp. paprika
'/e tsp. crushed chili pepper
1- 28 oz. can red kidney beans
1 can whole mushrooms.
In deep Dutch oven heat oil and brown meat. Add garlic,
celery, onions, green peppers and saute 10 minutes. Add
tomatoes, spices, seasonings, chili peppers, sugar,
mushrooms and beans.
Bring to a boil, reduce heat and simmer 11 to 2 hours.
Stir often. May be put in slow cooker to simmer.
Jeannetta Johnston,
Auburn
TEXAS HASH
3 large onions, sliced
1 large green pepper, minced
3 tbsp. fat
11b. ground beef
2 cups cooked tomatoes
1 cup uncooked rice
1 tsp, chili powder
2 tsp. salt
'/a tsp. pepper
Preheat oven to 350 degrees F.
Saute onion and green pepper in fat until onions are
yellow.
Add meat and fry until mixture falls apart. Stir in re-
maining ingredients.
Pour into greased 2 qt. baking dish. Cover and bake 1"
hour, remove cover the last 10 minutes.
Nancy Fitzpatrick
Goderich
CHILI
2 lbs. hamburg
1 medium size onion chopped fine
Brown hamburg and onion and add:
1 can red kidney beans
1 can tomato soup
1 can mushrooms drained
chili powder to taste, also salt and pepper to taste
Let simmer. Serve hot. If not all used, reheat and serve.
Mrs. Robert Cook
Goderich
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