Title: Chili N'awlins
Yield: 12 servings
|2||LB||ground round beef|
|1 1/2||TB||chopped garlic|
|2||CN||chopped green chili peppers|
|3||CN||16 oz crushed tomatoes|
|4||ea||bay leaves, crumbled|
|1||TB||red wine vinegar|
|2||CN||16 oz red kidney beans|
|1 pk corn chips|
|1||ea||head lettuce, shredded|
|12||OZ||sharp cheddar cheese, shredd|
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