Count Gregor's Celtic Chili

* Exported from MasterCook *

Count Gregor's Celtic Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground chuck
1 pound venison
60 ounces tomato sauce -- (plain) (60 to 80)
4 ounces garlic minced -- (4 to 6)
8 ounces worchestershire sauce
8 ounces mild green chiles -- chopped
20 medium fresh jalapenos -- * see note
8 ounces datil hellish relish
8 ounces hot relish -- (Old El Paso)
5 large vidallia onions -- minced
2 teaspoons garlic salt
1 teaspoon seasoned salt
1/2 teaspoon oregano
4 cans kidney beans -- (15 oz. each)
1 15 oz. can pinto beans

* chopped in rings then quartered.

Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and
seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellis
h relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat
on medium high til near boiling. When meat is browned add juice and all to the
rest and cook for 1 and 1/2 hours over low heat. This is pleasently warm but n
ot mouth burning hot! enjoy!!!

Busted by Christopher E. Eaves <cea260@airmail.net>


- - - - - - - - - - - - - - - - - -