Recipe - Count Gregors Celtic Chili

3 pound Ground chuck
1 pound Venison
60 ounce Tomato sauce; (plain) (60 to
80)
4 ounce Garlic minced; (4 to 6)
8 ounce Worchestershire sauce
8 ounce Mild green chiles; chopped
20 md Fresh jalapenos; * see note
8 ounce Datil hellish relish
8 ounce Hot relish; (Old El Paso)
5 lg Vidallia onions; minced
2 teaspoon Garlic salt
1 teaspoon Seasoned salt
One half teaspoon Oregano
4 cn Kidney beans; (15 oz. each)
1 cn (15 oz.) pinto beans

* chopped in rings then quartered.

Brown meat in skillit with worchestershire sauce, the oregano, garlic salt
and seasoned salt. Put tomato sauce, minced garlic green shilies,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
elpaso hot relish and heat on medium high til near boiling. When meat is
browned add juice and all to the rest and cook for 1 and One half hours over low
heat. This is pleasently warm but not mouth burning hot! enjoy!!!

Busted by Christopher E. Eaves cea260@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 12, 1998