Chili

[bluidkiti]

This is my chili recipe:

Chili
5 1/2 lbs hamburger browned and drained
2 large cans diced tomatoes
1 small can diced tomatoes
1 26 1/2 oz can Traditional Spaghetti Sauce
1 can cream style corn
1 can light kidney beans drained and rinsed
1 large can sliced mushrooms
3 medium carrots diced
3 celery stalks diced
2 medium onions diced
1 green pepper diced
1 medium potato cooked and mashed (can substitute 3 TB instant mash potatoes)
1/2 stick margarine (can substitute 4 TB squeeze butter)
1 TB hot sauce

Seasonings:
5 TB Chili Powder
4 cloves garlic (can substitute1 1/2 TB Garlic Powder)
1 TB Italian Seasoning
2 TB Oregano
1 TB Paprika
1 ts Red Pepper
2 TB Salt
2 TB Black Pepper
3 TB Horseradish
4 TB Ketchup
2 TB Mustard
3 Bay Leaves

In a big pot add all canned items, diced vegetables, mash potato, margarine, hot sauce and stir. Then add all seasonings and stir. Last add hamburger and stir, mixing everything very good. Bring to boil then simmer for about 3 hours stirring every 20 minutes. Serve it up with crackers, tortilla chips or corn chips. Also great on hot dogs and hamburgers. Can freeze leftover chili for later.

*For those that like very, very hot, flaming chili just add more red pepper, black pepper and/or hot sauce.

[bluidkiti]

Hubby's Chili recipe:

2 lbs hamburger (Turkey or Venison)
3 large cans tomatoes
2 small cans tomato paste
1 large can mushrooms
2 cans light kidney beans
1/2 - 2/3 can cream style corn
1 cup diced Onion
1/2 cup each: diced, Carrots, Green Pepper, Celery
1 medium potato, finely diced
1/2 stick margarine

Seasonings:
5 TB Chili Powder
5 cloves garlic (can substitute1 1/2 TB Garlic Powder)
1 TB Italian Seasoning
2 TB Oregano
1 TB Paprika
1 TB Red Pepper
2 TB Salt
2 TB Black Pepper
3 TB Horseradish
4 TB Ketchup
2 TB Mustard
3 Bay Leaves

Find a big ole pot; wash out cobwebs. Build a fire or use the stove, if you live indoors. Boil the tater first in a little water; add the rest of the veggies when the water cooks down. Wait till them veggies boil and put in margarine so nothing sticks. Then add meat and all the spice; every 20 minutes you stir it up twice. Simmer it slow, hot stuff burns if you cook it too fast. Let it bubble about three hours then cut the flame out. Serve with crackers, corn or tortilla chips and keep something cool to drink handy. Invite all your friends, a pot will feed about 10; one bowl for most and some of them again.