American Traveler Press
Cookbooks The West Easy Field Guides Ghost Books American Traveler New Releases

Southwestern, BBQ, and Chili Cookbooks

Chili Lovers Cookbook

Author:  Al and Mildred Fischer

ISBN:  978-0-914846-06-2

Pub Date:  6/1/1984

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

Click to enlarge
From the Publisher
Prize-winning chili cook-off recipes and regional favorites! The best chili cookery, from mild to fiery, with or without beans. Plus a variety of taste-tempting foods made with chile peppers. By Al and Mildred Fischer.
Butterfield Stage Line Chili
Fred Drexel-Van Nuys, California
1981 World Champion at International Chili Society Cookoff

1 can (8-oz.) Budweiser BEER
1/2 oz. TEQUILA
2 cans (8-oz. each) Hunts TOMATO SAUCE
1 cube Wylers BEEF BOUILLON
2 1/2 cups WATER
5 cloves GARLIC (minced fine
1/2 can (7-oz.) Ortega CHILES
13 Tbsp. Gebhardts CHILI POWDER
5 Tbsp. ground CUMIN
1/4 tsp. DRY MUSTARD
1/4 tsp. MSG
1 1/2 tsp. BROWN SUGAR
4 Tbsp. Wesson OIL
5 Ibs. BEEF BRISKET (cubed small)
1 lb. LEAN PORK (fresh ground)
2 large ONIONS (chopped fine)

In a large covered pot (preferably an iron one, or a crockpot) simmer the beer, tequila, tomato sauce, beef bouillon cube, water, garlic, chiles, chili powder, cumin, dry mustard, MSG, brown sugar and oregano. In a separate pan, brown the beef, pork and onions in oil. Add salt and pepper to taste. Add the meat and onions to other pot. Cover and simmer for at least three hours, stirring frequently. (Serves 8 to 10)

< < < Back

Follow us on
follow us on Facebook

Search our site

Cart Total:  $0.00
View Cart Checkout