Here be a recipe fer chilli I developed over the years:
Hillbilly Chilli
1 pound ground beef
1 pound ground pork (regular or italian, yalls choice)
1 15 1/2 oz can each of:
Pinto beans
Kidney beans
Chilli beans
Black beans
Great Northern beans
2 15 1/2 oz cans of tomatoe sauce
1 small can of tomatoe paste
1 pkg of chilli seasonin
Onion powder ta taste
Garlic powder ta taste
Greek seasonin ta taste (I usually use bout 1 1/2 tsp a each of these)
Ifin ya wan't a bit more heat in it add in some jalepeno seasonin.
Brown the ground beef an sausage in a dutch oven. If yer beef was lean, ya won't even need ta drain it.
Add in the chilli seasonin an the others, stir in well.
Add in the beans, juice an all, then the tomatoe sauce an paste.
Stir well again, taste to adjust the seasonins. Add some water at this point ifin it be to thick fer ya.
Cook on high heat till ya start seein bubbles, keep a stirrin it so it don't burn on ya, turn heat down ta just a simmer, stirrin from time ta time. Simmer fer bout an hour. Can be eaten then, but is always better the next day! This makes a fair pot a chilli so ya can freeze some fer later.
Always nice served with cheddar cheese on top an fresh sourdough bread!
Hillbilly Chilli
1 pound ground beef
1 pound ground pork (regular or italian, yalls choice)
1 15 1/2 oz can each of:
Pinto beans
Kidney beans
Chilli beans
Black beans
Great Northern beans
2 15 1/2 oz cans of tomatoe sauce
1 small can of tomatoe paste
1 pkg of chilli seasonin
Onion powder ta taste
Garlic powder ta taste
Greek seasonin ta taste (I usually use bout 1 1/2 tsp a each of these)
Ifin ya wan't a bit more heat in it add in some jalepeno seasonin.
Brown the ground beef an sausage in a dutch oven. If yer beef was lean, ya won't even need ta drain it.
Add in the chilli seasonin an the others, stir in well.
Add in the beans, juice an all, then the tomatoe sauce an paste.
Stir well again, taste to adjust the seasonins. Add some water at this point ifin it be to thick fer ya.
Cook on high heat till ya start seein bubbles, keep a stirrin it so it don't burn on ya, turn heat down ta just a simmer, stirrin from time ta time. Simmer fer bout an hour. Can be eaten then, but is always better the next day! This makes a fair pot a chilli so ya can freeze some fer later.
Always nice served with cheddar cheese on top an fresh sourdough bread!
