The FAMOUS CHILI Recipe
From Rival's Crock Pot Cooking 1975 (again, thank you FurrySaint!)
FAMOUS CHILI
page 177
1/2 lb dried pinto or kidney beans
2 cans (28 oz each) whole tomatoes
2 large green peppers, seeded and coarsely chopped
2 medium onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup finely chopped parsley
2 lb ground beef
1 lb ground pork
2 to 3 tbs chili powder
salt
1 teas pepper
1 teas cumin seed
Wash beans. Place in bowl and add water until about 2 inches above beans. Soak overnight. Simmer until softened. Drain and place in Crock Pot.
Add tomatoes, green peppers, onions, garlic and parsley.
In large skillet, saute the beef and pork for about 15 minutes to remove excess fat. Drain and add meats to the other ingredients in Crock Pot.
Season with chili powder, salt, pepper and cumin seed. Mix thoroughly. Cover and cook on Low setting for 8 to 14 hours. Or High setting for 4 to 5 1/2 hours.
One hour before serving, taste for seasoning, and add additional chili powder if necessary.
12 servings (about 4 quarts)
Resa's Notes:
If you don't already know it, adding a bit of water to the pan you're brown the beef and pork in helps make the meat crumbly and not just chunky.
And I tended to use a combination of kidney/pinto beans, and added 1 or 2 diced jalapeños. If you like hotter, keep the seeds.
FAMOUS CHILI
page 177
1/2 lb dried pinto or kidney beans
2 cans (28 oz each) whole tomatoes
2 large green peppers, seeded and coarsely chopped
2 medium onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup finely chopped parsley
2 lb ground beef
1 lb ground pork
2 to 3 tbs chili powder
salt
1 teas pepper
1 teas cumin seed
Wash beans. Place in bowl and add water until about 2 inches above beans. Soak overnight. Simmer until softened. Drain and place in Crock Pot.
Add tomatoes, green peppers, onions, garlic and parsley.
In large skillet, saute the beef and pork for about 15 minutes to remove excess fat. Drain and add meats to the other ingredients in Crock Pot.
Season with chili powder, salt, pepper and cumin seed. Mix thoroughly. Cover and cook on Low setting for 8 to 14 hours. Or High setting for 4 to 5 1/2 hours.
One hour before serving, taste for seasoning, and add additional chili powder if necessary.
12 servings (about 4 quarts)
Resa's Notes:
If you don't already know it, adding a bit of water to the pan you're brown the beef and pork in helps make the meat crumbly and not just chunky.
And I tended to use a combination of kidney/pinto beans, and added 1 or 2 diced jalapeños. If you like hotter, keep the seeds.