What's Cooking Chili Recipes

Chilium-238

1 lb. ground round
1/2 cup sugar
2 cups chopped yellow onion
1-1/2 cup chopped celery
1 finely chopped green (hot) chili pepper
WARNING! Juice from this pepper can cause severe eye irritation, please use with caution!
2 cans chili beans
1 chopped sweet pepper (red or yellow)

1 can chopped tomatoes (or use fresh chopped, peeled Roma tomatoes)
1 Tbsp. fresh ground pepper
5 Tbsp. chili powder
2 Tbsp. Worcestershire sauce
2 Tbsp. basil
1 Tbsp. oregano
1 Tbsp. red pepper
1 Tbsp. salt

In a four or five quart pan, brown ground round with onion. Carefully stir in all ingredients except celery and sweet peppers. Simmer chili for 35 minutes. Stir every 7 minutes or so. Stir in celery and chopped sweet pepper and mix thoroughly. Simmer for an additional 15 minutes stirring occasionally. Serve hot with oyster crackers.
Surgeon General's Warning: Persons who chose to consume Chilium-238 should always have ample quantities of cold liquids at hand. Only experienced chefs trained in the handling of potentially toxic juices from hot peppers should attempt preparation of this recipe. Persons with histories of digestive tract disorders should avoid Chilium-238.

Submitted by David Jenkins, Onalaska, WI
Riverland Energy Cooperative