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How to make it

  • Brown the meat in a large, heavy pan or dutch oven until red color is gone, chopping fine with spatula while turning.
  • Add the four minced veggies and six spices grouped above.
  • Stir well and saute 5 minutes.
  • Add flour, stir in well.
  • Add bay leaf and broth, bring to boil, reduce heat and simmer one hour.
  • Stir in sugar and cracker crumbs, then add beans, simmer 10 minutes, salt to taste.
  • Sometimes I use one can of pinto beans and one can of kidney beans.
  • My favorite way to serve any chili is on top a bed of spaghetti noodles, then topped with a liberal amount of chopped fresh onion, topped with a liberal amount of shedded cheese, served with oyster crackers.

Reviews & Comments 2

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  • cabincrazyone 9 years ago
    I put beef broth in our '09 New Year's Eve batch. It was great, too.
    Was this review helpful? Yes Flag
  • dynie 9 years ago
    I never thought of putting chicken stock in the chili! I'll have to try this. I'm bookmarking.
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