Mrs Leo Gordon BEST OF SHOW 5 lb Chuck — coarsely ground
7 cl Garlic
1 lg Sweet pepper
1 lg Onion — chopped
1 Celery stalk — chopped
12 oz Can tomato paste
15 oz Can Hunt’s Tomato Sauce
-Special 2 c V-8 juice
2 ts Chili peppers — crushed
3 ts Salt
1 t Black pepper
1/3 c Chili powder
3 c Water
4 c Beef broth
1 tb Paprika
3 ts Ground cumin
—–BEANS—– 3 c Dry pinto beans
2 qt Water
2 ts Salt
1 t Pepper
6 oz Can tomato paste
1 Beef bouillon cube
1 tb Chili powder
1 md Onion — chopped
2 tb Honey
In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans. BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili. Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.