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James Arness’ Chili

BenCostello's picture
From Ben Costello's book, Gunsmoke: An American Institution
Ingredients
  Ground beef/Ground venison 5 Pound
  Onions 5
  Chili powder 5 Tablespoon
  Canned chopped green chili peppers 4 Ounce (1 Can)
  Canned chopped tomatoes 15 Ounce (1 Can)
  Cumin 2 Tablespoon
  Ground coriander 2 Tablespoon
  Red pepper flakes 2 Tablespoon
  Fresh jalapeno pepper 2 , chopped
  Canned chili beans 30 Ounce (2 Cans, 15 Ounce Each)
  Picante sauce 1⁄4 Cup (4 tbs) (Pace)
  Water 3 Cup (48 tbs)
  Lime juice 2 Tablespoon
  Beer 1⁄2 Can (5 oz)
Directions

1. Brown the meat in a large Dutch oven.
2. Add remaining ingredients.
3. Cook, covered, for 4 hours, adding more water if needed

To learn more about the book, visit www.50yearsofgunsmoke.com

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Everyday
Servings: 
8

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