Celtic Chili
INGREDIENTS:
3 lbs ground chuck
1 lb venison (if available)
60-80 ounces of plain tomato sauce
4-6 ounces minced garlic
8 ounces Worcestershire Sauce
8 ounces mild green chiles chopped
20 medium fresh jalapenos chopped in rings then quartered.
8 ounces hot relish
8 ounces Old El Paso hot relish
5 large Vidalia onions minced
2 tsp garlic salt
1 tsp seasoned salt
1/2 tsp oregano
4 (15 ounce) cans Joan of arc spiced kidney beans
1 (15 ounce) can of pinto beans
Brown meat in skillet with Worcestershire Sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green chilies, jalapenos, hot relish, kidney beans, pinto beans, onions, and Old El Paso hot relish and heat on medium high till near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat. This is pleasantly warm but not mouth burning hot! Enjoy!!!
Submitted by: Doug from Illinois