Recipe - Hard Hat Chili

3 pound Lean Beef * see note
4 ounce Chili Powder
(Gebhardt's)
2 tablespoon Ground Cumin
1 tablespoon Ground Oregano (mexican)
1 tablespoon Garlic Powder
2 teaspoon Cayenne Pepper
1/8 teaspoon Hickory Smoke Salt (Spice
Islands)
8 ounce Can
1 teaspoon Celery Salt
5 tablespoon Onions (minced
Dehydrated)
Tomato Sauce

* chuck tender preferred

Brown meat and drain. cover meat with water. Add onion and garlic. Boil
slowly for 30 minutes. Add remaining ingredients. Simmer until meat is
tender (about 1 One half hours.)

The recipe above is a fairly old (circa 1983) but reliable one, somewhere
in between "competition" and "eating " chili. It would be a good starter
for any novice cook.

Recipe By : Jim Bardsley jbards@unixsrv1.lsumc.edu

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip