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November 21, 2017
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Food
Chili

  • This recipe has the proportions for 1 pound of ground beef. Double, triple, quadruple, depending on the tailgate crowd.
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 or 1 1/2 cans diced tomatoes
  • 1 15-ounce can kidney beans
  • 1 tablespoon dried basil
  • Salt and pepper to taste
  • Spices to taste: ground red pepper, garlic powder, cumin, pinch of oregano
  • Sour cream, cheese, green onion or chives (optional garnishes)
  • Tortilla chips

  • Brown ground beef and onion. Add tomatoes, beans, basil and salt and pepper, to taste. Add other seasonings.

    Note: You can use prepared chili powder, but Patty Irrgang usually makes her own combination from the flavors listed above.

    Cook until thick.

    Serve sour cream, shredded cheese and tortilla chips on the side. She passes hot sauce for people who like spicy chili.

    Note: For tailgating, she makes the chili the night before, refrigerates it, skimming off any fat that has accumulated the next day. She reheats on a Coleman stove.

    Patty Irrgang

    Sunday, November 03, 2002

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