South Texas Roadmeat Chili

  1. 3 green peppers, chopped med.
    3 yellow onions, chopped med.
    2 fresh jalapenos, seeded and chopped fine
    1 stalk celery, chopped med.
    1/4 cup cooking oil
    4 lbs chuck, coarsely ground
    5 lbs venison, coarsely ground
  2. 3 oz. Gebhardt's chili pwd.
    1 1/2 tsp. cumin seeds
    6 dashes Tabasco
    1 7oz. can diced green chiles
    2 14oz cans stewed tomatoes
    1 can beer
    water, salt and pepper
  1. Chop veggies, heat oil in a well seasoned iron pot. Sizzle veggies in pot with oil.
  2. Add meat and brown. Stir in remaining ingredients and cover with an inch of water. Cook slowly about 3 or 4 hours. Skim of grease after an hour or two.
  3. Recipe by Margot

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases