| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 10 x ca. 450 g | Chili ground meat (coarse) |
| 1 Tasse | Chili powder (hot) |
| 1 Tasse | Chili powder (mild) |
| 3/4 Tasse | paprika |
| 1/2 Tasse | Comino (cumin) |
| 1/4 Tasse | garlic powdered |
| 1/4 Tasse | salt |
| 1/8 Tasse | red chilli crushed |
| 1 x ca. 450 g | Suet |
| 3 ca. 1 Liter | water |
| 1/4 Tasse | Sugar (twenty min before pullin' it off the fire) |
|
kheacock@utmmg. Med. Uth. Tmc. Edu (Kathy Heacock)
True Texas chili has no beans and no tomato. None.
Billy Bob Barnett's World's Largest Honky-Tonk Texas Style Chili
Add fat first, then meat and seasonings to fat. Add water after it cooks 2 hrs. Cook 3 hrs total. Stir occasionally.
Now that's Texas Chili! (Although I usually throw in Shiner Bock Beer for part of that water.) This is real good with raw chopped onion on top (plus the ubiquitous saltines).
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
|
