L.j's Chili
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L.j's Chili
  Chili    Mexican  
Last updated 6/12/2012 1:21:34 AM. Recipe ID 53835. Report a problem with this recipe.
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      Title: L.j's chili
 Categories: Chili, Main dish, Mexican, Ethnic
      Yield: 10 Servings
 
 
  3 lbs of stewing beef 3 cans of red kidney beans (14oz) 2 cans of
  brown beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of
  ketchup 2 large green peppers 2 large red peppers 2 teaspoons black
  pepper
    salt to taste 1/2 cup of chili powder 1 cup of mashed potatoes
  (cooked) 1/4 mashed banana 1 tablespoon lemon juice 1 large can
  tomatoes (quart) prefer home canned 1 tablespoon crushed chillis (to
  suit more or less) 1 tablespoon black mollases 1 teaspoon Cumin 1
  teaspoon Oregano 2 large Spanish onions (you have'ta shed tears when
  slicing these) 3 cans of mushrooms (8 oz.cans)
  
  Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl
  with the tomatoes and juice, lemon juice, mushrooms, black pepper,
  crushed chilis and onions over night. Brown the meat in a skillet. In
  large pot throw in the tomatoes and crushed chillis, onions, meat,
  paste, everything except the beans and peppers and slow cook for
  three hours. Next chop your green and red peppers into long slivers
  or if you prefer diced. Also stir in your beans and cook slowly for
  one more hour. All cooking must not have the lid on. With the thick
  "soupy" ring around the pot; stir back into the simmering chili.
  
  You might like the chili hotter or maybe milder, depends on your
  taste. What ever you do, don't ruin the chili by making it hotter
  with hot sauces, this has a tendency to make the chili into
  "superficial" body heat not a deep solid heat. To accompany the chili
  try and get your hands on some "Agua Dente" (fire water) 80% alcohol
  (national drink in Colombia). I guarantee you will see God!
 




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Recipe ID 53835 (Apr 03, 2005)

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