The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Texas
Bad Attitude
Michael's
Tailgate
Chili Marinade
Seņor Sam's
Black Bean
Rosco's Red
Sweet Cincinati
Championship Red
Johnnys'
Steves Sacreligious
True Texas Red
Katy's Chili Rellenos
Cathy's
Jim's Wild
Betty's Best
Atky's Dynamite
Mean Jean's Bowl
Randall's
Tomatoless
Tongue Burnin' Good
Big Daddy's Bowl
Crested Butte
Bob's PSP
BEV's simple but HOT
High Performance
Joan's
Just Chili
Best Bowl
Hell Mud
Steven's
Betty's Winning
Tex-Mex
Hugh's Heartwarmer
Bean's 'N Sausage
Twin Pete's
Hotter Than Texas
Harry K's Kinder
Colleen's Granny's
Harold's
Gallup Green
Aztec
Daddy's
Damn That's Hot
Corpus Christi
Down-Home
Teri's Terrific Texas
Fire in the Hole
Hanks' Ornery
Nasty
Harold's Chili

(I haven't a clue as to who Harold was)
from: Janet Congdon

    Ingredients:

      6 med onions
      Butter
      2 lbs. lean ground round
      2 28-oz cans whole tomatoes*
      1 T. crushed red pepper
      2 20 cans  red kidney beans*
      1 tsp OR MORE chili powder to taste
      l large loaf Italion bread or hard rolls


    Directions:

    Coarse chop onions and cook in melted butter slowly for about 20 minutes. Add ground round and cook until brown.  Add tomatoes (NOT drained), crushed red pepper, and chili powder.  Cook slowly for one hour, add the red kidney beans.  When beans are heated through, serve.  This is a 1-alarm chili - for those who don't know if they like chili or not! More pepper and chili can be added to the heat you like. *Use only the best brands - I use Progresso.  Cheap brands of tomatoes and beans definately detract from the richness of this recipe.  

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster