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.
Author's Comments
I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili.
So rich and meaty. When I made it, I felt compelled to add lots of green peppers, mushrooms and corn, and still the amount of meat in this sucker overwhelmed me.
Instructions
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.
Author's Comments
I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili.
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chili, new orleans chili, soups