Recipe - Bret Favres Mothers Cajun Chili

2 pound Ground chuck
1 cn (12oz) tomato juice (more
if needed)
1 cn (10.5oz) minced tomatoes
with green chilies
1 Green bell pepper; minced
1 Onion; chopped
1 cn (16oz) kidney beans
1 cn (12oz) beer
4 (up to)
6 tablespoon Commercial chili powder
1 teaspoon Salt
Diced cheddar cheese and
fritos; for garnish

In a large skillet over medium heat, cook beef until no longer pink. Drain
off fat and transfer to a large pot along with the remaining ingredients
except the garnishes. Bring to a boil, then lower heat and simmer 3 hours,
adding more tomato juice if necessary.

Adjust seasonings and serve with Cheddar cheese and Fritos. Makes 4
servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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