Hard Hat Chili
This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.
Yield
8 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ground beef, lean
chuck tender preferred |
|
| 4 | ounces |
chili powder
|
|
| 2 | tablespoons |
cumin
ground |
|
| 1 | tablespoon |
oregano
(mexican) |
|
| 1 | tablespoon |
garlic powder
|
|
| 2 | teaspoons |
cayenne pepper
|
|
| ⅛ | teaspoon |
hickory smoke salt
(spice islands) |
* |
| 1 | can |
tomato sauce
8 ounces |
*
|
| 1 | teaspoon |
celery salt
|
|
| 5 | tablespoons |
onions
(minced, dehydrated) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ground beef, lean
chuck tender preferred |
|
| 115.6 | ml/g |
chili powder
|
|
| 3E+1 | ml |
cumin
ground |
|
| 15 | ml |
oregano
(mexican) |
|
| 15 | ml |
garlic powder
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 0.6 | ml |
hickory smoke salt
(spice islands) |
* |
| 1 | can |
tomato sauce
8 ounces |
*
|
| 5 | ml |
celery salt
|
|
| 75 | ml |
onions
(minced, dehydrated) |
|
Directions
Brown meat and drain. Cover meat with water. Add onion and garlic.
Boil slowly for 30 minutes.
Add remaining ingredients. Simmer until meat is tender (about 1½ hours.)
