Difference between revisions of "Hobo Chili"
| Line 15: | Line 15: | ||
* 1-1/2 T. Chili Powder | * 1-1/2 T. Chili Powder | ||
* 1 can (20 oz.) tomatoes, alternate: 2 cans (14 oz.) Mexican tomatoes | * 1 can (20 oz.) tomatoes, alternate: 2 cans (14 oz.) Mexican tomatoes | ||
* 1 can tomato paste | * 1 can (8 oz.) tomato paste | ||
* 1 can beer | * 1 can beer | ||
* 1/4 t. Tabasco (or habanero for more heat) | * 1/4 t. Tabasco (or habanero for more heat) | ||
Revision as of 18:13, 2 January 2022
Source: Originally from Mom (Helen Conger) courtesy of Uncle Steve
Yield: 6 servings
Steve's Notes
In 1971 became Karen’s favorite for chili.
Ingredients
- 3 T. butter
- 1-1/2 lbs. ground beef
- 3 medium onions
- 1-1/2 t. salt
- 1-1/2 T. Chili Powder
- 1 can (20 oz.) tomatoes, alternate: 2 cans (14 oz.) Mexican tomatoes
- 1 can (8 oz.) tomato paste
- 1 can beer
- 1/4 t. Tabasco (or habanero for more heat)
- 2 cans (20 oz.) kidney beans, may sub 3 cans (15 oz.) pinto beans
Directions
- In Large pot, brown onions in butter; add beef and brown.
- After browned, add all ingredients EXCEPT beans.
- SIMMER 45 minutes
- Add beans. Simmer for 15 minutes longer.
- Serve it up. BEST WITH CORNBREAD.