quaz
June 2nd, 2001, 11:36 PM
Here is how to make
Try it out!!!!
CAUTION: NOT FOR THOSE WHO FEAR HOT FOODS!!!!
;););)
3 lb. of lean ground beef
2-3 cloves of garlic, minced (about 3 tsp.)
3 onions, finely chopped (about 3 cups)
12 tbsp. of chili powder
3 tbsp. of cider vinegar
3/4 tsp. of allspice
3/4 tsp. of coriander
3 tsp. cumin
1 1/2 tsp. salt, or however much you like
1 1/2 cups of water
6 cups (48 oz.) of canned, crushed tomatoes
3, 16 oz. cans of red kidney beans, with liquid
(optional)5 orange habanero peppers, chopped(for you tough guys out there);)
1. Cook beef, garlic, onion, and green pepper in a heavy skillet over medium heat, stirring frequently to break up meat.
2. Cook until onion is soft and meat has lost its pink color.
3. Add remaining ingredients.
4. Bring to a boil.
5. Cover and reduce heat.
6. Simmer the chili for around 45 minutes, stirring frequently
and to improve the flavor simmer it longer.
This makes about 21 bowls.
IF YOU SCREW THIS UP, ITS NOT MY FAULT!!!
Try it out!!!!
CAUTION: NOT FOR THOSE WHO FEAR HOT FOODS!!!!
;););)
3 lb. of lean ground beef
2-3 cloves of garlic, minced (about 3 tsp.)
3 onions, finely chopped (about 3 cups)
12 tbsp. of chili powder
3 tbsp. of cider vinegar
3/4 tsp. of allspice
3/4 tsp. of coriander
3 tsp. cumin
1 1/2 tsp. salt, or however much you like
1 1/2 cups of water
6 cups (48 oz.) of canned, crushed tomatoes
3, 16 oz. cans of red kidney beans, with liquid
(optional)5 orange habanero peppers, chopped(for you tough guys out there);)
1. Cook beef, garlic, onion, and green pepper in a heavy skillet over medium heat, stirring frequently to break up meat.
2. Cook until onion is soft and meat has lost its pink color.
3. Add remaining ingredients.
4. Bring to a boil.
5. Cover and reduce heat.
6. Simmer the chili for around 45 minutes, stirring frequently
and to improve the flavor simmer it longer.
This makes about 21 bowls.
IF YOU SCREW THIS UP, ITS NOT MY FAULT!!!