Cooking Louisiana - Chili

Chili is always a "cool weather" dish. 

Submitted by B. Reeves - Houston, TX. 

2 lbs. ground chili meat
1-1/4 lb. stew meat (bite sized pieces)
1 lg. onion chopped
7 pods garlic, minced
2 tbs. chili powder
2 tbs. ground cumin (To improve flavor brown cumin in a small skillet for 3 or 4 minutes, stirring constantly)
1 tsp. crushed red pepper
Dash of Worcestershire sauce
Dash of Tabasco sauce
Salt and Pepper
2  28-oz cans tomatoes
8 cups hot water

Brown chili meat and stew meat with onion and garlic. Add seasonings, tomatoes and hot water. Cook slowly for several hours, adding water when needed. Break apart tomatoes as chili cooks. Skim top grease off as needed.

About 30 minutes before serving, mix 2-3 Tbs. flour in a jar with water. Add just enough water to the flour to make a thin paste. Shake well to mix. Add flour to mixture to chili to thicken.

Serve with grated cheese on top if desired.
Kids like this chili with Fritos, too.

 

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