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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: I had this when visiting friends in N'awlins. He didn't know the
source of the recipe, but this was sure passable chili. In a large,
heavy pot, brown the meat with the onions and the garlic. Drain off
the fat and stir in the chili powder (depending on quality, you may
want more - we get real cool stuff up here in the north). Add
chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar,
and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded
Cheddar cheese.
| Ingredients:
2 Pound(s) Ground round beef
1 Pound(s) Ground pork
5 Cup(s) Chopped onions
1 1/2 Tablespoon(s) Chopped garlic
7 Tablespoon(s) Jumbo pasta shells
2 Can(s) Chopped green chili peppers
3 Can(s) (16 oz) crushed tomatoes
3 Tablespoon(s) Medium summer squash, sliced
4 Bay leaves, crumbled
1 Tablespoon(s) Green chili salsa
1 Tablespoon(s) (1/2 7oz can) Green Chilies
1 Tablespoon(s) Taco chips; crushed
1 Tablespoon(s) Grown sugar
2 Can(s) 16 oz) red kidney beans
1 Package(s) Corn chips
1 Head lettuce, shredded
12 Ounce(s) Sharp cheddar cheese, shredd |
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