MARSHAL MATT DILLON'S GUN SMOKING CHILI ENJOY DAN:

MARSHAL MATT DILLON’S GUN SMOKING CHILI by JAMES ARNESS

                                                                                               By CHEF DAN:

Draws, fires.

(1951 Cowboy Cookbooks by Ken Beck & Jim Clark)

Serves 8

INGREDIENTS:

4 to 5 pounds ground lean beef or venison

4 to 5 onion, chopped

4 5 tablespoons chili powder (1 per pound of meat)

1 4-0unced can green chili peppers, chopped

1 15-ounce can tomatoes, chopped

1 to 2 tablespoons cumin

1 to 2 tablespoons red pepper

2 fresh jalapeno peppers, chopped

2 15 ounce cabs chili beans

1/2-cup Pace hot picante sauce

3 cup water

2 tablespoons lime juice

1/2-can beer (optional)

DIRECTIONS:

1.   Brown the meat in a large Dutch oven.

2.   Add remaining ingredients.

3.   Cook, covered, for 4 hours.

4.   (if less hot chili is desired, omit the jalapenos)

5.   Add more water if needed, while cooking.

ENJOY DAN:                                        SONG SONGS & PLANT SEEDS!!

                                                                                               

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