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Re: Re: Line Camp Chili
By: Dave Drum to Ben Collver on Sat Mar 15 2025 06:29:38
DD> They got the ratios right. I'm surprised to see a recipe claiing Texas
DD> roots with a call for beans.
I've seen you mention that before, and i did think about it when i posted
that recipe. I guess Texas is a big state inhabited by all types. Here's
a recipe i found while attempting to research the cookbook author.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Award Winning Three Bean Chili Deluxe
Categories: Chili
Yield: 1 Batch
1 1/2 lb Ground beef
1 md Yellow onion; chopped
3 cl Garlic (2 ts); heaping,
- up to 4 cl
24 oz Tomato sauce (3 cans)
32 oz Light kidney beans
- (2 cans); do not drain
32 oz Dark kidney beans (2 cans);
- do not drain
32 oz Black beans (2 cans);
- do not drain
1 Env Ranch Dressing mix
1 tb Cumin
1 tb Chili powder
1 ts Salt
2 Spoonfuls cream cheese
- (the secret ingredient)
The Blair family chili recipe has become legendary--it has been
entered into chili-cookoffs all over the country. By us, by friends,
by Design Mom readers. And it has won many, many times! It's a pretty
fantastic chili for several reasons, including how easy it is to
make. It's a recipe my family has been making (and loving) for
24 years!
One more note before we jump into the recipe: I consider this a
slow-cooker recipe, but I don't actually use an electric slow cooker!
Since we work at home, and aren't leaving the cooking food
unattended, we typically do our slow cooking on the stove top in a
cast iron pot. But these recipes will work for any type of slow
cooking--stove top or crock pot.
Have a large slow cooker ready. In a skillet, brown the ground beef
with the onion and garlic. Drain the fat. Transfer to slow cooker.
Add the remaining ingredients. Place lid on slow cooker and cook on
low for 8 hours, or high for 4 hours.
Ladle into bowls and top with sour cream, cheddar cheese, and green
onions. Bacon is also delicious if you have any on hand!
We also think this chili is just right thickness for chili-cheese
hotdogs. Yum!
Tips:
* If the chili seems like it's getting too dry while it cooks, add a
little more tomato sauce or water. It's supposed to be pretty thick,
but you don't want it to burn on the bottom. * This chili just gets
better as it sits and the flavors meld. You can make it several days
in advance.
* This makes a big batch perfect for a big family or
group. You can freeze the leftovers or keep them for about one week.
* Our recipe isn't very spicy. If you like a spicier chili add more
chili powder and cumin, or add some cayenne pepper, to taste.
Recipe by Blair Family
Recipe FROM:
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