Chili 7

2-1/2 pounds ground chuck
2 large onions, chopped
4 jalapeno peppers, chopped
6 tablespoons chili powder
1 teaspoon red pepper
2 teaspoons garlic
2 teaspoons paprika
2 spoons salt
Unsweetened cocoa
3 teaspoons Worcestershire Sauce
1 tablespoon Tabasco Sauce
4 beef bouillon cubes
4 cups water
Two 15-ounce cans chopped tomatoes
3 cans Mexican chil1 beans

In a large gumbo pot brown meat, onions and peppers. Drain and discard fat. Add chil1 powder, red peppers garlic powder, paprika, salt, cumin, cocoa, Worcestershire Sauce, Tabasco, bouillon cubes, water and tomatoes. Bring to a boil and lower heat to simmer for 2-1/2 hours uncovered, stirring occasionally. Add beans and simmer for about 30 minutes. Make a flour-water paste and add to chili a little at a time until mixture thickens. A wooden spoon should stand straight up in it when chil1 is thick enough. Can, serve with grated cheddar on top.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana