Title: COONMART CHILI
Categories: Beef, Mexican
Yield: 15 servings
5 lb Ground lean beef
6 Chopped onions
6 ga Cloves, minced
3 8-oz cans tomato sauce
3 6-oz cans tomato paste
3 Quarts tomato juice
9 tb Chili powder
4 tb Vinegar
4 tb Brown sugar
4 tb Ground cumin
2 ts Each: majorum, coriander
Ground pepper
4 Bay leaves
Dash: cinnamon, cayenne
Pepper, hot sauce, ms. dash
White wine & spagh sauce
In very large pot, brown beef, onions and garlic; drain off fat. Add
remainder of ingredients and bring to boil. Reduce heat, cover, and simmer
for several hours, stirring occasionally. Great served with shredded
cheddar cheese and chopped onion toppings.
