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Celtic chili
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices, Meats |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Ground chuck | | 60
| | Tomato sauce, (plain) | | 8
| oz | Worchestershire sauce | | 20
| med | Fresh jalapenos, * see note | | 8
| oz | Hot relish, (old elpaso) | | 2
| tsp | Garlic salt | | 1/2
| tsp | Oregano | | 15
| oz | Pinto beans | | 1
| lbs | Venison | | 4
| | Garlic minced | | 8
| oz | Mild green chiles, chopped | | 8
| oz | Datil hellish relish | | 5
| large | Vidallia onions, minced | | 1
| tsp | Seasoned salt | | 4
| can | Kidney beans, (15 oz. each) |
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Procedures:
| 1 | * chopped in rings then quartered. | | 2 | Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. | | 3 | Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. | | 4 | When meat is browned add juice and all to the rest and cook for 1 and ?hours over low heat. | | 5 | This is pleasently warm but not mouth burning hot! enjoy!! |
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