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Yield: 1 servings
[edit] Ingredients
3 |
pounds Lean Beef -- * see note |
4 |
ounces Chili Powder -- |
|
(Gebhardt's) |
2 |
tablespoons Ground Cumin |
1 |
tablespoon Ground Oregano -- (mexican) |
1 |
tablespoon Garlic Powder |
2 |
teaspoons Cayenne Pepper |
⅛ |
|
8 |
ounces Can |
1 |
|
5 |
tablespoons Onions -- (minced Dehydrated) |
|
[edit] Preparation
Step 1 |
* Chuck tender preferred |
Step 2 |
Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.) |
Step 3 |
The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook. |
[edit] About Hard Hat Chili
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