[BigD9146gt]

Well I have a chillie reciept that i've had only a few times. This is my great great grampas chillie. I think he was from the Texas/mexico area. This is spicey! But accompliened with fresh cornbread is one of the best i've ever had. Putting the left overs inthe frezzer in small containers makes it better with time.

Welch Chili
-3-4 lbs Tri Tip or Sirloin Steak(good stuff, not stew meat) May use some hamburger if you wish in addition as a mixture with the beef chunks
-1 to 1 ½ lbs Chorizo Sausage (pork or beef)
-1 whole large red onion
-1-doz garlic cloves diced or equivalent diced garlic
-8 oz can (or multiple smaller cans) of Ortega Diced Green Chilis
-3 oz bottle of Gebhardts Chili Powder
-3 28oz cans of Las Palmas Red Chili Sauce
-½ - 1 cup flourOlive oil
-Large cooking pot.

1. Dice beef into ~3/4” cubes, trim fat (optional)
2. Fry beef w/ chorizo in pot until all fluids (including grease) are gone and meat is very well browned. Use medium high heat and stir frequently
3. Dice garlic and onion and add in w/ can of green chili
4. Cook meat w/ garlic, onion, chilis for about ten minutes
5. Add ½ to 1 cup flour and ½ of chili power. Ok to mix flour with a bit of water first to eliminate lumps.
6. Add ~ 1-2” of water
7. Add Las Palmas Red Chili Sauce and ¼ cup Olive Oil
8. Simmer for many hours, best when reheated
9. You may skim oil from surface during simmering
10. Warm tortillas, hand made are best (La Palma Market - 24th St. & Florida in San Francisco)
11. Ice chill many beers
12. Freeze remaining chili in small plastic containers for later meals