Tony Palermo's Michigan Champ Chili Recipe - Cooking Index
Tony Palermo's Michigan Champ Chili Recipe - Cooking Index
| 5 lbs | Ground beef | |
| 3 tablespoons | Oil | |
| 60 x | Garlic - crushed | |
| 3 x | Onions - chopped (large) | |
| 3 | Green peppers - chopped | |
| 6 | Jalapeno peppers - chopped | |
| 3/4 cup | Chili powder | |
| 1/4 cup | Oregano | |
| 1/4 cup | Sweet basil | |
| 1/4 cup | Thyme | |
| 1/4 cup | Crushed rosemary | |
| 1 tablespoon | Salt | |
| 1 tablespoon | White pepper | |
| 1 tablespoon | Cumin powder | |
| 2 | No.10 cans whole tomatoes | |
| (13 lbs) | ||
| 1 cup | Tomato paste | |
| 1 teaspoon | Tabasco | |
| Sour cream for garnish |
Brown ground beef, drain and set aside.
Heat oil and saute garlic, 2 onions, green peppers, and jalapeno peppers. Cook on medium heat for 5 minutes
Add all spices. Continue to cook for about 3mins.
Add whole tomatoes and juice, tomato paste, Tabasco, and beef and cook for 2 1/2 hours.
Garnish with sour cream.
Source:
Tobin's Pool Hall
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