2 Chilli Recipes

Traditional Chili 2 1/2 pounds ground chuck --2 large onions, chopped--4 jalapeno peppers, chopped--6 tablespoons chili powder --1 teaspoon red pepper-- 2 teaspoons garlic --2 teaspoons paprika -- 2 teaspoons salt -- Unsweetened cocoa -- 3 teaspoons Worcestershire Sauce -- 1 tablespoon Tabasco sauce-- 4 beef bouillon cubes-- 4 cups  water-- 2 -15=ounce cans tomatoes, chopped --3 cans Mexican chili beans  -- In a large gumbo pot, brown meat, onions and peppers. Drain and discard fat. Add chili powder, red pepper, garlic powder, paprika, salt, cocoa, Worcestershire sauce, Tabasco, bouillon cubes, water and tomatoes. Bring to a boil and lower heat to simmer for 2 1/2 hours uncovered, stirring occasionally.  Add beans and simmer about 30 minutes. Make a flour -water paste and add to chili  a little at a time until mixture thickens. A wooden spoon should stand straight up in pot when chili is thick enough. May be served with grated cheddar on top. Serve

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Chili Casserole 2 pounds lean ground beef-- 2 small cans diced green peppers-- 1 can Campbell's cream of mushroom soup, undiluted-- 1 can Campbell's cream of chicken soup, undiluted-- 1 can Campbell's  cream  of celery soup, undiluted-- 1 pound Velveeta cheese, cubed -- 13 1/2 -ounce bag Dorito Nacho Cheese chips, crushed -- Use large Dutch pot and casserole dish. Preheat oven to 350 F. Stove , Brown ground beef, drain. Add all ingredients except nacho chips, soups (undiluted ) into pot. Cook and stir until cheese is melted. Remove from heat. Mix nacho chips until well mixed . Pour into casserole dish. Bake 15 minutes. Garnish with sliced tomatoes and parsley. Serve !