Gary Elliott is our cousin. He’s also a pretty darned good cook, and this week he shared his homemade chili recipe with us. Obviously, I did not drain the chili meat in the photo below. If that bothers you, simply drain the meat well after browning.
Gary says, “You can adjust the pepper to suit your taste. It’s warm, but not hot, with the following ingredients.”
4 Pounds Chili meat
2 Tablespoons Chili powder
2 (6 oz.) Cans Tomato Paste
1 (32 oz.) Can Beef Broth
2 (8 oz.) Cans Tomato Sauce
2 Teaspoons Garlic Powder
1 Teaspoons Salt
1 Teaspoons Ground Oregano
1 Teaspoons Ground Cumin
1 Teaspoon Paprika
1 Teaspoon Onion Powder
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Crushed Red Pepper
1. Brown meat. Drain well.
2. Put meat into a very large pan or roaster and add all ingredients.
3. Simmer until flavors mix well.