Chisholm Trail Chili
By:
Jesse and Alexandra Chisholm


1 Red Bell Pepper
1 medium onion
1 bulb garlic (not clove, the entire head)
1 pound ground game meat (Antelope is wonderful, hamburger will do in a pinch)
2 cans black beans
1 can red kidney beans
1 pint homemade tomato sauce (2 cans store-bought sauce)
1 can stewed tomatoes (sliced or chopped)
12 roasted mild green chili (2 small cans chopped if fresh is not available)
1 tsp Lawry's Seasoning Salt
1 tsp Morton's Nature Seasoning
1 1/2 tsp Mrs Dash's Extra Spicy Salt Free seasoning
1 (3oz) package of sundried tomatoes (yellow if you can find them)
2 or more tbsps chili powder (see instructions)
1/4 cup or so cornstarch (see instructions)

Chop up and saute the onions, garlic, and bell pepper in a little butter. Add the meat and brown it. Add one (1) tbsp of the chili powder, stir it all up. Add the beans, stewed tomatoes, tomato sauce, and sundried tomatoes. Chop up the green chilis and add them to the pot. Add two (2) cups of water. Add the Lawry's, Morton's and Mrs Dash's. Stir it all up again. If the color doesn't look right to you, then stir in more chili powder until it does. For us, that's at least another tbsp of chili powder. Let simmer for 30 - 45 minutes. Just before serving, check to see if it is as thick as you like it. If it is too soupy, then mix some cornstarch in cold water to make a thin paste. Add this mixture to the chili.

Serves eight hungry ranch hands if there are side dishes; but only two if this is it.



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If you have trouble, please contact
Jesse@ctc.volant.org.