Title: Count Gregor's Celtic Chili
Categories: Beef
Yield: 1 Servings

3	lb	Ground chuck
1	lb	Venison
60		Tomato sauce; (plain)
4		Garlic minced
8	oz	Worchestershire sauce
8	oz	Mild green chiles; chopped
20	md	Fresh jalapenos; * see note
8	oz	Datil hellish relish
8	oz	Hot relish; (old elpaso)
5	lg	Vidallia onions; minced
2	ts	Garlic salt
1	ts	Seasoned salt
1/2	ts	Oregano
4	cn	Kidney beans; (15 oz. each)
15	oz	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, hellish 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 not mouth burning hot! enjoy!!!

previous

next