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Soups & Stews

Chili II - 1996
​​​​​​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 2 pounds  stew meat -- cubed
  • 1 pound  pork -- cubed
  • 1 quart  tomato juice
  • 4 cloves  garlic
  • 2 tablespoons  olive oil
  • 28 ounces  canned tomatoes
  • 2 onion -- chopped
  • 8 Tablespoons  chili powder
  • 8 Tablespoons  flour

​​PREPARATION
​
Brown the meat in olive oil.  Place in a large Dutch oven.  Sauté the garlic and onions in olive oil.  Add to the Dutch oven.  Add remaining ingredients and heat to boiling.  Reduce heat and simmer for 2 or more hours.​
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking