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19-Alarm Chili

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Title:
19-Alarm Chili

Yield:
18 Servings

Categories:
Meat




Ingredients:





     1 cn (#10) tomato puree


     1 cn (#10) whole peeled tomatoes;


          -chopped


     6 lb Good ground beef


     1 lg Yellow onion; chopped


   1/2 c  Commercial chili powder or


          -more; to taste


     3 tb Whole oregano leaves


          Salt & pepper to taste


     1 cn (#10) red kidney beans;


          -drained





----------------------------------TOPPINGS----------------------------------


          Grated Cheddar cheese


          Sour cream


          Yellow onions; diced





 SERVES 18 NORMAL PERSONS OR 4 CHICAGO FIREFIGHTERS


 


   Everybody
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 would mean that babies, lifeguards, bartenders, everyone, would have to


 show up to fight it! However, Frank Jacobson of the Chicago Fire Department


 thinks his chili requires 19 alarms. I am ready!


 


   Please note that he makes this in small batches. If you do not know what


 a #10 can is, figure on just under a gallon.


 


   In a large pot bring the tomato pur?e and whole tomatoes to a slow boil.


 While this is heating, brown the ground beef with chopped onion. Add this


 to the tomato mixture. Add chili powder and simmer for 1 hour. Add oregano,


 salt, and pepper to taste and simmer 15 minutes. Add kidney beans and


 simmer 30 minutes.


 


   Serve in a bowl with Cheddar cheese on top and a dollop of sour cream


 placed in the center. Diced yellow onions complete the garnish.


 


   "Following the meal have Rolaids available."


 


 From .
 Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.

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