Page 296 - Family cookbook v30_Neat

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Thelma Davison

Thelma’s Chili

2 pounds Ground beef

2 cans tomato sauce (8 oz.)

3‐4 cans of chili beans or red kidney beans

4‐5 shakes of Worcestershire sauce

1 teaspoon vinegar

1 teaspoon of sugar

1 Onion diced fine or onion flakes

Dash of cinnamon or more to taste

2 packages Buena Vida chili powder

Cayenne pepper and salt to taste

A can of water for each can emptied

1. Brown ground beef in skillet. Drain off fat.

2. Empty tomato sauce and beans and all other ingredients into a large pot.

3. Add a can of water for every can emptied.

4. Add ground beef and cook on medium high for about an hour or more until it

is thickened.

5. Optional but highly recommended: Don’t eat the chili on the day you make it.
Refrigerate overnight then heat until hot, tasting to adjust seasonings. The chili gets
better as it ages.