Count Gregor's Celtic Chili
This is pleasently warm but not mouth burning hot!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds | ground chuck (ground beef) |
|
| 1 | pound | venison |
|
| 80 | ounces |
tomato sauce
plain |
|
| 6 | ounces |
garlic
minced |
|
| 8 | ounces | worcestershire sauce |
|
| 8 | ounces |
green chili peppers
mild, chopped |
|
| 20 | medium |
jalapeño pepper
fresh, chopped in rings and quartered |
*
|
| 8 | ounces |
sweet relish
datil hellish |
|
| 8 | ounces | hot pepper relish | * |
| 5 | large |
sweet vidalia onions
minced |
|
| 2 | teaspoons | garlic salt |
|
| 1 | teaspoon | seasoned salt |
|
| ½ | teaspoon | oregano |
|
| 4 | cans | red kidney beans |
*
|
| 15 | ounces | pinto beans |
|
Trans-fat Free, High Fiber
Directions
Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt.
Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling.
When meat is browned add juice and all to the rest and cook for 1 and ½ hours over low heat.
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