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CB900fs House Chili

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14741
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    Posted: 03 November 2006 at 17:35

CB900fs House Chili

        1 lb. burger, antelope preferred

        1 small onion, diced

        1 clove garlic, minced or crushed

        1 28-oz. can of diced tomatoes

        1 28-oz. can dark red kidney beans

        1 16-oz. can tomato sauce

        1 4-oz. can green chilies, diced 1/2 cup diced green pepper

        1 tsp. black pepper

        1 tsp. salt

        1 tsp. sage

        1/4 cup chili powder

        1/4 cup olive oil

Optional Ingredients:

     1 7-oz. can Herdez salsa verde

     1/2 bottle beer (cook must dispose of other half of the bottle whilst making the chili)

     Cayenne pepper to taste

Antelope burger is very lean, so I brown it in about 1/4 cup of olive oil. If you use beef burger, you won't need the oil. Add chopped onion to browning hamburger and grate about 1 tsp. fresh black pepper into it. Brown till onion is clear and there is no pink in the burger. 

Drain burger. Add other ingredients and spices. Bring to low boil for 10-15 minutes, then turn down to simmer. While simmering, make fresh cornbread.

Beat ravenous family members and friends off with large stick while cornbread bakes. Uncap bottles of beer and put in freezer for last 10-15 minutes before serving. Defend fridge with stick also. Do not enlist help defending beer; they will betray you.

CB900fs Notes and Comments:

        Don't use Wesson or canola oil; use olive.  When you drain the burger, olive oil will take the saturated fats along with it, vegetable oil won't. 

        We grow our own peppers, several varieties, in our garden & frequently use those instead of canned peppers.

        With the salsa verde, you probably won't want cayenne pepper & may not want it in any case.

        I use chili powder rated 'hot'

        Do not use garlic salt or powder.

Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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