Recipe#5528

Title: Smokehouse

From: mmp77@aol.com 
 Newsgroups: rec.food.cooking 
 Subject: Smokehouse Chili 
 Date: 29 Nov 1996 17:36:03 GMT 
 Message-ID: <19961129173700.MAA08853@ladder01.news.aol.com> 

Yield: 3/4 gallon
 2.5 oz ground beef
 15 oz spanish onions
 2 oz celery
 2 oz green peppers
 6 oz kidney beans
 6 oz diced tomatoes
 3 oz tomato puree
 6 oz tomato juice
 2.5 oz diced sweet red peppers
 3/4 oz chili powder
 1/8 oz fresh garlic
 3/4 oz bbq sauce
 1/4 oz soy sauce
 1/4 oz cumin
 1/4 season salt
 1/4 brown sugar
 1/2 oz granulated sugar
 1/2 oz celery salt
 1/2 oz granulated garlic
 1/2 oz kosher salt
 1/2 oz worcestershire sauce
 1/8 oz black pepper
 1/8 oz tobasco
 1/8 oz bacon fat
 1/2 ea. bay leaf
 1.  Preheat saucepan and add bacon fat, onions, garlic and meat.
 2.  Saute until meat is brown and onions tender. nDrain excess fat using a
 collander.
 3. Place all other ingredients in pan w/meat mixture.  Bring to a bil and
 simmer until thick.