Soulard’s Restaurant Chili
2 lbs ground chuck
4 small onions, diced
8 Tbsp. chili powder
1 Tbsp. sugar
4 cloves garlic, minced
2 Tbsp. cumin
˝ tsp. cayenne pepper, to taste
2 Tbsp. Salt
2 Tbsp. pepper
2 (10 ˝ oz.) cans tomato puree
3 (12 oz.) cans water
2 (16 oz.) kidney beans
(drained)
Sauté ground chuck with onions
until meat is cooked, drain. Add all other ingredients except beans and cook one
hour, stirring often to prevent from sticking. Add beans the last ˝ hour of
cooking time. You may add more water
during cooking if a thinner chili is desired.
Soulard's
Restaurant
1731 S. 7th Street, St. Louis, MO 63104
314 241-7956
www.soulards.com
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Updated 10 October 2011 |