By Kevin Williams
SIGH, if you are coming to this post from the email newsletter, I mistyped, I said my pick chili would be the "Texas Chili", not South Texas Rice, although that is a yummy recipe. If you want South Texas Rice, click here.
It is wintertime which means cold and blustery and it's Super Bowl Sunday, all of this calls for a pot of chili. Or maybe 5. Â Amish cooks are avid chili consumers, often blending venison, sausage, and other meats into a thick, rich saucy stew. Here are five favorites, I think my vote is for the "Texas" version which actually comes from an Amish woman in Virginia.
- 5 pounds hamburger
- 1 /4 cup salt
- 2 tablespoons black pepper
- 4 quarts navy beans or red kidney beans
- 6 quarts tomato juice
- 1 1 /2 cups brown sugar
- 1 /4 cup chili powder (scant)
- 2 tablespoons onion powder
- 2 teaspoons clear gel, Therm-Flow, or cornstarch
- Fry hamburger until no longer pink.
- Cook beans til soft but not mushy.
- Add the rest of ingredients and thicken slightly with clear jel or Therm-Flow.
- Process at 10 pounds of pressure for 45 minutes.
- Makes 12 quarts.
- 2 pounds ground beef
- 1 large onion, chopped
- 1 package taco seasoning
- 1 package dry ranch dressing mix
- 3 cups water
- 1 large can srewed tomatoes
- 1 can pinto beans
- 1 can pork n beans
- 1 can black beans
- 1 can dark red kidney beans
- 3 cans, creamed corn
- Brown and sauté hamburger and onion.
- Add taco seasoning and dressing mix.
- Then add water.
- Add the rest of the ingredients and simmer for 2 – 3 hours.
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QUINOA CHILI - Quinoa, by the way, is starting to show up in more and more Amish bulk food stores. Click here for a great recipe.
SWARTZENTRUBER AMISH CHILI - Â A chili recipe from the most conservative Amish settlement.
LEANN MILLER'S OHIO AMISH COUNTRY CHILI - This looks to have some kick to it!
Debbie
Since I don't live near Cincy anymore, I am thankful to have my Skyline Chili clone recipe. In fact, I think I need to make some soon!!!
Kevin
Yum, I won't ask where you got your clone recipe!