Title: Chili N'awlins
Categories: Cajun Mexican Chili
Yield: 12 Servings
| 2 | lb | Ground round beef |
| 1 | lb | Ground pork |
| 5 | c | Chopped onions |
| 1 1/2 | tb | Chopped garlic |
| 7 | tb | Chili powder |
| 2 | cn | Chopped green chili peppers |
| 3 | cn | (16 oz) crushed tomatoes |
| 3 | tb | Tomato paste |
| 4 | | Bay leaves, crumbled |
| 1 | tb | Salt |
| 1 | tb | Oregano |
| 1 | tb | Red wine vinegar |
| 1 | tb | Grown sugar |
| 2 | cn | 16 oz) red kidney beans |
| 1 | pk | Corn chips |
| 1 | | Head lettuce, shredded |
| 12 | oz | Sharp cheddar cheese, shredd |
I had this when visiting friends in N'awlins. He didn't know the source of
the recipe, but this was sure passable chili. In a large, heavy pot, brown
the meat with the onions and the garlic. Drain off the fat and stir in the
chili powder (depending on quality, you may want more - we get real cool
stuff up here in the north). Add chilies, tomatoes, tomato paste, bay
leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for
2 hours over low heat. Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded
Cheddar cheese.