DUDES COWBOY CHILI

INGREDIENTS:

3 pounds ground Beef (Chuck is preferred)

4 medium Onions, cut into a medium dice

8 cloves of Garlic, peeled and minced

1-28 ounce can crushed Tomato

1 cup water

1 teaspoon Salt

2 tablespoons Cumin, 1 tablespoon Oregano

2 tablespoons Sweet Paprika

1/2 teaspoon ground Black Pepper

1 teaspoon Cayenne Pepper

1-2 teaspoons Hot Sauce (Tabasco, Louisiana Hot  

  Sauce, Crystal or which ever brand you like)

1 tablespoon Lea & Perrin’s Worcestershire Sauce 

CHILI COOKING PROCEDURE:

1)   Get a large 6-8 quart pot and line the bottom 

       with vegetable oil. Turn the flame to medium 

       heat.

2)   Add ground chop meat and cook for about 12

       minutes until the meat loses its raw color. 

       Turn off heat.

3)    Put the meat in a colander to drain excess fat.

4)    In the same large pot,  add the onions and cook 

       over medium heat for 5 minutes. Add the 

       garlic  cook for 3 minutes.

5)   Add the ground meat back to the pot. Sprinkle 

       the salt  and  Black Pepper onto  the Beef and 

       sauté for 2 minutes.

6)   Add the tomatoes, oregano, Paprika, and Cumin.

       Turn the flame up to high until the ingredients 

       start to bubble. Lower flame so the Chili will 

       cook at a gentle simmer. Let simmer for 1 hour.

7)    Add the Hot Sauce and Worcestershire Sauce and

       continue simmering the Chili for another ½ hour.

       The CHILI is now finished  and ready to eat on  

       Its own or with a  couple crushed  Saltine Crackers, 

       with rice and beans as Chili con Carne, or to make

       into Burritos or Tacos, or even a most outstanding

       Chili Dog. “Enjoy!”

If you want the Chili hotter, you can increase the amount of Cayenne and Tabasco or other Hot Sauce. In Dudes recipe here, he makes it so you can just start to discern that it is just slightly hot, but not really too hot. This is the way Dude likes it. Later on when he’s making a Taco or Chili Dog with his Chili and he’s in the mood to have it a bit hotter he can always add a bit of Hot Sauce then and there. If the Chili is made very hot, you can never take the hot out, but you can always add some later. You catch The Dudes drift?

NOTE on the CHILI:  This is a large recipe. Dude makes a recipe, as he wants to help you save time as well as a lot of MONEY. You take two hours one time to make the batch of Chili that you will cook that evening, and you will have quite a lot left to put into containers in both the refrigerator and freezer. You’re gonna get about 20 meals out of this recipe. See that, take two hours one time, and for 20 meals, you won’t need to hardly cook at all. Just a few minutes preparation. You will then have Chili that is ready to make into Tacos, Burritos, Chili Dogs, or just a Bowl of Chili with Cheese and fresh onions in a matter of minutes at any time. “Voila.

3 WAY CHILI

   Three Way Chili? It’s a great way to serve Chili The Dudes says. And The Stranger says, “It stretches Her Out,” the Chili that is. “3 Way Chili” is a beloved staple of the great Mid-Western City of Cincinnati.  Dude found the recipe that was a clipped out of an article, sandwiched between a book on Bowling that the Dude bought at a “Garage Sale” when he was driven around listening to Creedence tapes while toking on a Dubey one day. The book and the free recipe inside, was just 25 cents. Dude thought the recipe to be quite interesting and a good way to stretch Chili with some inexpensive costing Spaghetti which he buys on sale at Ralph’s for just .69 cents a box.

    So, you ask ole Duder, “How do you make this Cincinnati 3 Way Chili.” Quite simple. Get yourself some shredded Cheddar Cheese, cook up some spaghetti, drain it, put it on a plate, and top with some Cowboy Chili and Cheddar Cheese. Sit back and Enjoy!

The BIG LEBOWSKI COOKBOOK

Great For BIRTHDAYS & CHRISTMAS GIFTS