Subj : Xxcarol's Southern Chili
To   : All
From : Ben Collver
Date : Thu Apr 25 2024 11:16:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Xxcarol's Southern Chili
Categories: Chili, Diabetic, Xxcarol
     Yield: 10 Servings

     3 lb Beef; inexpensive cut 'steak
     1 sm Bag dry kidney or red beans
   1/2 c  Dry black eye peas
   1/2 c  Dry black beans
    24 oz Contadina tomato sauce
    24 oz Contadina stewed tomatoes
     2 c  Water
     2 c  Onions (2 lg); rough
          -chopped
     2    Green peppers; rough chopped
     1    Yellow summer squash
     1    Green zucchini
   1/2 c  Cauliflower bits; stems too
     1 c  Fresh green beans
     3 tb Chili powder; or more
     1 tb Black pepper
     1 ts Cumin or comino seeds
     1 ts Hot sweet red pepper

 Ok, one of the hardest to type up, is my famous/infamous *Southern*
 chili.

 Fact is, I have never made it the same twice, and I've never really
 measured anything I put in it. I have attempted to list the most
 common forms, but any one item you see listed, other than the beef,
 beans, and tomato, and spices, is optional. It will *not* taste right
 without some of the optional stuff though. Feel free to add extra
 things not listed, such as I often toss in some fresh tomatoes, a
 handful of cooked butter beans, worstershire sauce, olives, a radish
 or so, a bit of finely cooked pork (shred first). In fact, almost
 anything lands in there!

 Ok to start, this was designed for *long time* cooking over the stove
 in a cast iron 'big as they make'em' deep fry pan. Its best made that
 way. Requires frequent addition of water as it cooks.

 Take the beef, inexpensive cut works as well or *better* in this dish.
 Should be the big 'chunks' probably with bone in, not overly marbled
 but with some fat about it. Now slice that to bite sized bits. You
 want something similar to a stroganoff beef strip. Cut across the
 grain so it cooks more tender.

 Chop all the veggies, but don't worry about making them very small
 choppings. 'Mincing' not required. I like to be able to tell what I am
 eating.

 Put the ingredients in, pretty much same order as listed. If you run
 out of space, stop. If you have more space, add optional things and
 more water.

 Now, cook (covered) on LOW for 12 hours at minimum. Tilt the lid if
 it is more than barely bubbling.

 Recipe by Carol Shenkenberger

 From the kitchen of: xxcarol Date: 09-20-99

 Recipe FROM: <https://web.archive.org/web/20170328105212/
 http://recfoodcooking.org/sigs/cshenk/Xxcarol's Southern Chili.html>

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