Groundhog Chili
Posted: Thu Oct 23, 2008 9:17 pm
From: Trapshooters.com
From: school_teacher
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Date: Thu, Oct 23, 2008 - 10:15 PM ET
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Groundhog chili is not bad if you simmer the meat about 3 days with onion and celery before you add the spices.
My favorite chili recipe uses 2 pounds very lean ground beef, 2 envelopes French’s Chili-O seasoning, 1 pound sliced mushrooms, three stalks celery diced, 5 garlic cloves minced, 1 large onion sliced, 1 green pepper diced, 4 fresh tomatoes diced, ½ teaspoon black pepper, I table spoon salt, pinch of ground cumin, ¼ cup white sugar, 4 cans light red kidney beans, 2 cans Hunts tomato sauce, ½ cup Heinz ketchup and 1 quart water or tomato juice.
My wife cannot eat hot chili. If the chili is for my daughter and me only, I add a medium pinch of cyanine pepper.
After the chili is cooked in a large stock pot, I cook up a pound of spaghetti and mix with the chili. I also add about ½ pound of Kraft American cheese and melt into the chili.
This is a good meal for four hungry deer hunters.
Yum, Yum, Yum!
Ed Ward
From: school_teacher
Email:
Date: Thu, Oct 23, 2008 - 10:15 PM ET
Website Address:
Groundhog chili is not bad if you simmer the meat about 3 days with onion and celery before you add the spices.
My favorite chili recipe uses 2 pounds very lean ground beef, 2 envelopes French’s Chili-O seasoning, 1 pound sliced mushrooms, three stalks celery diced, 5 garlic cloves minced, 1 large onion sliced, 1 green pepper diced, 4 fresh tomatoes diced, ½ teaspoon black pepper, I table spoon salt, pinch of ground cumin, ¼ cup white sugar, 4 cans light red kidney beans, 2 cans Hunts tomato sauce, ½ cup Heinz ketchup and 1 quart water or tomato juice.
My wife cannot eat hot chili. If the chili is for my daughter and me only, I add a medium pinch of cyanine pepper.
After the chili is cooked in a large stock pot, I cook up a pound of spaghetti and mix with the chili. I also add about ½ pound of Kraft American cheese and melt into the chili.
This is a good meal for four hungry deer hunters.
Yum, Yum, Yum!
Ed Ward