LOCATION: Recipes >> Chili >> Chili 58
|
 |
|
Chili 58
|
|
|
|
Chili
1 to 2 pounds meat (ground beef, chili meat, chicken, turkey, etc)
1 lb chorizo
1 onion
4 jalapenos
2 cloves garlic
2 12-oz cans chicken broth
2 12-oz cans tomato paste
2 12-oz cans stewed tomatos sliced
2 tbsp Louisiana pepper sauce
1 tbsp Worcestershire sauce
1/2 tbsp salt
1/2 tbsp black pepper
1/2 tbsp cayenne pepper
1/4 tbsp chili powder
1/4 tbsp paprika
1/4 tbsp cumin
In a large stock pot heat broth, tomato paste, and tomatos to a
boil Dice the jalapenos, onions, and garlic Saute in buttter until
soft. This will reduce a lot of the heat from the peppers.
Brown the meat and drain grease. Brown the chorizo and drain
grease. Combine meat, veggies, and broth.
Simmer for 45 minutes to 1 hour. Serve with chedder cheese, sour
cream, french bread or tortillas. This is best when refrigerated
overnight and allowed to thicken and the fat to rise to the top.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
