Chili N'Awlins
19
Chili N'Awlins recipe
Ingredients
| 907.2 | g |
ground beef
|
|
| 453.6 | g |
ground pork
|
|
| 1.2 | l |
onions
chopped |
|
| 23 | ml |
garlic
chopped |
|
| 105 | ml |
chili powder
|
|
| 2 | cans |
green chili peppers
chopped |
* |
| 3 | cans |
tomatoes
crushed |
* |
| 45 | ml |
tomato paste
|
|
| 4 | each |
bay leaves
crumbled |
* |
| 15 | ml |
salt
|
|
| 15 | ml |
oregano
|
|
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
sugar
grown |
|
| 2 | cans |
red kidney beans
|
* |
| 1 | package |
corn chips
|
* |
| 1 | each |
iceberg lettuce
shredded, optional |
* |
| 346.8 | ml/g |
cheddar cheese, very old, sharp
shredded |
Directions
In a large, heavy pot, brown the meat with the onions and the garlic.
Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north).
Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce if using, and shredded cheddar cheese.
