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- Dec 29, 2015
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Yes, I said you guys... "You guys" should try this because "Y'all" already know chili ain't got beans. (doesn't have).
Anyway, here tis:
Put 6lbs of ground beef in a large pan and add 8 cups of water.
Simmer for 1 hour.
Add 6 small onions (chopped fine)
Continue to simmer for another hour.
Add 5 cans of tomato sauce
Simmer another 30 minutes.
Add 12 tablespoons chili powder, 1 teaspoon red pepper, and garlic salt to taste.
Simmer 30 minutes.
Add 6 tablespoons paprika, and salt to taste.
(You can use deer instead of beef if you want, but, much more venison than 50/50 and you'll lose fat...and flavor.
I think it's better with 50/50 venison and beef. But, not with 100% venison.)
BTW: I would have just taken a picture of the recipe and posted the picture, but....it was written in cursive. So, for you younger folks, I figured I better type it.
Recipe card is dated 1959. (Means chili didn't have beans in 1959)
Anyway, here tis:
Put 6lbs of ground beef in a large pan and add 8 cups of water.
Simmer for 1 hour.
Add 6 small onions (chopped fine)
Continue to simmer for another hour.
Add 5 cans of tomato sauce
Simmer another 30 minutes.
Add 12 tablespoons chili powder, 1 teaspoon red pepper, and garlic salt to taste.
Simmer 30 minutes.
Add 6 tablespoons paprika, and salt to taste.
(You can use deer instead of beef if you want, but, much more venison than 50/50 and you'll lose fat...and flavor.
I think it's better with 50/50 venison and beef. But, not with 100% venison.)
BTW: I would have just taken a picture of the recipe and posted the picture, but....it was written in cursive. So, for you younger folks, I figured I better type it.
Recipe card is dated 1959. (Means chili didn't have beans in 1959)