Recipe - Alabama Picnic Chilli

5 pound Coarseground beef
1 lg Onion, minced fairly fine
One half cup Green bell pepper, minced
2 tablespoon Beef base
1 tablespoon Cocoa (Nestle or Hershey)
5 teaspoon Powdered garlic granules
1 teaspoon Ground cumin
48 ounce Can tomato juice
5 tablespoon Plus 3 teaspoon chilli powder
One half teaspoon Fresh black pepper

Combine the beef base, tomato juice, chopped veggies, cocoa and 4
tespoons of powdered garlic in a dutch oven over a low (simmer) flame.

Divide the hamburger into three moreorless equal batches and brown
it in a separate skillet. Add 1 teaspoon per batch of chilli powder.
When browned and crumbled drain excess fat and add to dutch oven.
Repeat until all ground beef is in the chilli pot. Add the black
pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder (5 Tb for
this batch). Cover pot and let simmer, stirring once in a while. When
the onions and peppers are cooked (about 1 One half hr) taste the pot. You
will probably find that you'll need to add the remaining tablespoon
of garlic powder and the teaspoon of ground cumin. You may also want
to add an additional tablespoon of chilli powder at this time. Trust
me on the garlic and cumin. It adds the final kick. Neysa tasted
before and after and could not believe how much difference it made.
Simmer for an additional 10 to 15 minutes and serve.

For those desiring a hotter product add cayenne until your lips turn
numb and your sinuses drain if you like. I made this batch extramild
in deference to picnic attendees who don't handle heat real well.
Sadly, Maya Houston thought it was still too hot after she tasted a
spoonful. &^( Format and receipe by Dave Drum 18 August 98 FROM:
Uncle Dirty Dave's Kitchen

Posted to CHILEHEADS DIGEST by Dave Drum xrated@cityscape.net on
Apr 12, 1999