Recipe - Tobins Pool Hall Chili

2 pound Ground beef
16 ounce Ketchup; one bottle
2 tablespoon Chili powder
2 tablespoon Onion powder
2 tablespoon Garlic powder
2 tablespoon Salt
2 tablespoon Black pepper; or to taste
2 tablespoon Tabasco; or to taste

Place hamburger meat in large skillet. Now the secret: Cover with water,
bring to a simmer and stir to break up the meat into very small pieces,
about 510 minutes. Drain meat and return to skillet. Add the ketchup and
spices, rinsing out ketchup bottle with water and adding the water to the
chili mixture.

Stir and simmer for about 15 minutes. If it gets too thick, add a little
water. If it gets too thin, simmer a little longer.

Freeze leftovers in a ziptop bag, or make beef nachos by placing 1/2
tablespoon chili on each tortilla chip, topping with shredded cheddar and
Jack cheese and cut or sliced up jalapeno peppers, and microwaving or broiling until
cheese melts.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post
and Courier Food Editor, Sun, 08Feb1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm

Notes: Makes about 24 servings, 2 ounces each. John Avinger of Shem Creek
Bar & Grill writes, "Eddy Tobin, who ran Tobin's Pool Hall back in the
'60s, shared his secret for chili. Note I said 'secret,' not 'recipe.'
There's a simple little twist in making this chili smooth and almost
fatfree the latter being an added bonus with today's health concerns."

Recipe by: Tobin's Pool Hall

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 08,
1998