Count Gregor's Celtic Chili
Count Gregor's Celtic Chili ingredients
- 3 lb Ground chuck
- 1 lb Venison
- 60 oz To 80 Oz Tomato Sauce(plain)
- 4 oz To 6 Oz garlic, Minced
- 8 oz worchestershire sause
- 8 oz Mild Green Chiles --
- -chopped
- 20 med Fresh Jalapenos -- * see Note
- 8 oz Datil Hellish Relish
- 8 oz Hot Relish -- (Old Elpaso)
- 5 large Vidallia Onions -- minced
- 2 t garlic salt
- 1 t Seasoned salt
- 1⁄2 t Oregano
- 4 cn Kidney Beans -- (15 oz. Each)
- 15 oz Can pinto beans
Cooking Count Gregor's Celtic Chili
1. * chopped in rings then quartered.
2. Browni meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt.
3. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling.
4. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat.
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