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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is my memory of a prize winning chili cook off recipe that I found in the local Memphis paper back in the early 70’s. I lost the recipe but the basics of beef chunks, kidney beans and lots of tomatoes is still there. Read more . (It’s more like a soup than what we think of as chili.) See the Have It Your Way Chili group for the Memphis Chili discussion. Ingredients:
2 lbs beef, tender cut, cut up into chunks |
1 tbs onion powder |
1 tbs garlic powder |
2 tbs dried oregano |
1-3 tsp ground cumin |
1-3 tbs chili powder |
2 cans of kidney beans, drained |
2-3 15 oz. cans of diced tomatoes |
1-2 4 oz. cans of tomato sauce |
salt to your taste |
options: use fresh onion and garlic or add bell or spicy peppers if you want. |
Directions:
1. Brown beef chunks in a deep cast iron skillet. Add onion and garlic powders, oregano, cumin and your desired amount of chili powder, salt, kidney beans, diced tomatoes and tomato sauce.
2. Cover and simmer for a couple of hours.
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