Chili N'awlins Recipe - Cooking Index
Chili N'awlins Recipe - Cooking Index
| 2 lbs | Ground round beef | |
| 1 lb | Ground pork | |
| 5 cups | Chopped onions | |
| 1 1/2 tablespoons | Chopped garlic | |
| 7 tablespoons | Chili powder | |
| 2 x | Chopped green chili peppers | |
| 3 x | Crushed tomatoes - (16 oz) | |
| 3 tablespoons | Tomato paste | |
| 4 | Bay leaves - crumbled | |
| 1 tablespoon | Salt | |
| 1 tablespoon | Oregano | |
| 1 tablespoon | Red wine vinegar | |
| 1 tablespoon | Grown sugar | |
| 2 x | ) red kidney beans | |
| 1 x | Corn chips | |
| 1 x | Lettuce - shredded | |
| 12 oz | Sharp cheddar cheese - shredded |
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, and shredded Cheddar cheese.
Source:
Gebhardt's Mexican Cookery for American Homes (1936)
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