Mike's Texas Chili - Southernchili, ethnic, main dish, meats 3 lb ground beef 1 lb ground pork 1/2 tablespoon bacon fat or 5 precooked strips of bacon 1 crushed 1/16 cup sugar 1/8 cup dark brown sugar 1 tablespoon beef soup base 1/2 teaspoon instant coffee or real coffee 1 cup chopped celery 1 teaspoon thyme 2 teaspoon salt 1 teaspoon cummin seed 1 teaspoon garlic, powder or minced 1 tablespoon cocoa 2 bay leaves 1 teaspoon cilantro 1/2 tablespoon mexican oregano 1 teaspoon tabasco or 1 teaspoon cayenne pepper (+/-to taste) 3/8 cup chili blend 2 tablespoon paprika 1 can v-8 juice, (48 oz. ea) 1 cup chopped onion 1/2 cup green and red peppers, 1 chopped 1 can stewed tomatoes (16 oz. ea) Brown pork and beef, and drain very well. Add all ingredients to large crock pot and cover. Cook on high for 4 - 6 hours or low for 8 - 12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak may be substitiuted for the ground meat. NOTE: This can be cooked on top of the stove. Brown pork and beef, then cook onions until they become limp. Add all of the other ingredients first. Cook and mix for 5 minutes add meat last Cover and cook on low for at least 4 hours. Stir every 10 to 15 minutes. Last served on 6/19/93. Today I'm making this to take to Sarah's 4th of July party. 7/02/93 |
