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Dixon's Chili
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Submitted by:
Jimmy |
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Great on a cold day
also good on top of hot dogs topped with fritos, onions, and sharp cheddar cheese |
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INGREDIENTS:
- 4 tablespoon(s) , Cooking Oil
- 4 medium , Onions Chopped
- 3 medium , Green Bell Peppers Cored Seeded and Chopped
- 4 medium , Celery Stalks Finely Chopped
- 5 large , Garlic Cloves Minced
- 4 pound(s) , Ground Chuck
- 4 pound(s) , Ground Pork
- 45 ounces , Tomato Sauce
- 45 ounces , Stewed Tomatoes
- 6 ounces , Tomato Paste
- 4 cup(s) , Water
- 1 medium , Bottle of Picante Sauce
- 6 ounces , Pickled Jalapenos
- 8 tablespoon(s) , Hot Chili Powder
- 4 tablespoon(s) , Mild Chili Powder
- 12 ounces , Chopped Green Chilies
- 2 tablespoon(s) , Ground Cumin
- 1 tablespoon(s) , Dried Oregano
- 1 teaspoon(s) , Cayenne Pepper
- 1 can(s) , Rotel Tomatoes
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| Instructions: |
in a 12 quart pot med heat – put in oil, onions, bell peppers, celery, garlic cook until onions are translucent.
In a big skillet cook the meat until done put in a colander so grease can drain the take spatchela chop the meat up really fine - then add to the stock pot
Add everything else except the water
Stir and cook add water if needed for about 6 hours
salt pepper to taste |
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