Stir in garlic and hot chili beans. Simmer another 5

minutes. Dissolve corn starch in 1/4 cups warm

water and add to mixture. Stir until thickened.

Serve.

OZARK WINTER CHILI

lb hot pork sausage

1/2 lbs ground chuck

onions, chopped

green peppers, diced

large cans crushed tomatoes

cans rotel tomatoes

/2 lb dry pinto beans

tbs olive oil

cloves garlic, minced

/2 cups chopped parsley

/2 cups margarine

tbs salt

/3 cups chili powder

1/2 tsp black pepper

tsp red pepper

OZARK MOUNTAIN CHILI

3 medium onions, chopped

6 cloves garlic, minced

1/2 lb bacon, cut into pieces

2oz Gebhardt's chili powder

1/2oz dark chili powder

3 lb chuck roast, cubed

red pepper to taste

1 can beef broth

1 lb hot pork sausage

1 can green chilies, minced

1/2 tsp dried habenero chilies

1/2 tsp cumin

water

1/2 tsp coriander

1 can tomato sauce

1 can rotel tomatoes

1/2 cups oregano tea (1 tsp oregano steeped in hot

water 30min)

1 tbs salt

4 drops Tobasco sauce

tsp cumin

In large pot, soak beans in water overnight. Drain

into Dutch oven, cover with cold water and simmer

until beans are tender, about 1 hour. Add tomatoes

and simmer 5 minutes longer. Heat olive oil in large

skillet and sauté green peppers, onion, garlic, and

parsley. In another large skillet, melt margarine and

brown chuck and pork sausage. Add onion mixture

and stir in chili powder. Cook 10 minutes and add

mixture to beans. Add rest of spices, stir and

simmer covered 1 hour. Remove cover and simmer

THIS RECIPE WILL FEED A WHOLE TROOP.

Fry bacon in a #14 Dutch oven until just crisp. Add

onions, garlic, and all chili powder. Sauté until

onions are clear. Brown beef in large skillet, a

pound at a time, adding sprinkles of red pepper

while browning. Use a little broth to keep from

sticking. Add each batch to Dutch oven after

browning and stir. Brown pork sausage and green

chilies. Add habeneros when sausage is just about

brown. Stir into Dutch oven. Cook 15 minutes. Add

spices, tomato sauce, rotel tomatoes, and remaining

broth. Mix well and cook for 30 minutes. Add

oregano tea and Tobasco. Simmer covered for 15

minutes and serve.

0 minutes longer. Skim most of grease from top

and serve.

THE CHILI OF THE CENTURY

/4 cups olive oil

large onions, chopped

lb hot pork sausage

lb ground chuck

/3 cups chili powder

tbs cumin

tbs oregano

tbs cocoa powder

tbs cinnamon

tsp cayenne pepper

cups tomato juice

can rotel tomatoes

can beef broth

cloves garlic, minced

tsp corn starch

large cans hot chili beans with

gravy

THIS RECIPE WILL FEED A WHOLE TROOP.

In a large skillet, sauté onions in olive oil. In a #14

Dutch oven, brown pork sausage and grown chuck.

Season with 2 tsp salt. Cook for about 20 minutes.

Add onion mixture. Stir in spices and cook 5

minutes. Add tomato juice, rotel tomatoes, and beef

stock. Bring to boil, lower heat, and simmer 1 hour.

The Geezer Cookbook

-- 48 --

Dwayne Pritchett