Wednesday, February 10, 2010

Pam Prichard's Original Hot Dog Chili Recipe

Pam Prichard

1 1/2 lb Hamburger meat
1/4 cup of Water *
1/4 cup of Chopped onion **
8 oz Tomato Sauce
3 oz Tomato Paste (1/2 small
2 teaspoon of Chili Powder
1 Clove Garlic chopped ***
1/2 teaspoon of Salt
1/2 teaspoon of Black Pepper
Brown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water,
onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook
one hour, stirring occasionally. Taste and adjust seasonings as required.
Remove cover and cook as required to thicken to desired consistency, up to
another hour. CAUTION: Chili will burn easily when thickening, use as low
heat as possible, but enough to boil
* Use 1/2 cup water if instant (dehydrated) onions are used. (added water
may not be needed at all if browned meat is not drained.) ** You can
substitute instant (dehydrated) onions, 1 Tbsp 1/4 cup *** You can
substitute Garlic Powder if desired, 1/4 teaspoon 1 clove Entered into
Meal Master by Charles Prichard, XJJG32A
Recipe By :

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