James Arness’ Chili Recipe
From Ben Costello's book, Gunsmoke: An American Institution
Ingredients
| 4 to 5 pounds ground beef or venison | ||
| Onions | 5 | |
| Chili powder | 5 Tablespoon | |
| Green chili peppers | 4 Ounce, chopped | |
| Chopped tomatoes | 15 Ounce | |
| Cumin | 2 Tablespoon | |
| Ground coriander | 2 Tablespoon | |
| Red pepper flakes | 2 Tablespoon | |
| Jalapeno peppers | 2 To taste, chopped | |
| 2 -15 ounce cans chili beans | ||
| 1/4 cup Pace picante sauce | ||
| Water | 3 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Beer | 1/2 Can (10oz) | |
Directions
1. Brown the meat in a large Dutch oven.
2. Add remaining ingredients.
3. Cook, covered, for 4 hours, adding more water if needed
To learn more about the book, visit www.50yearsofgunsmoke.com
2. Add remaining ingredients.
3. Cook, covered, for 4 hours, adding more water if needed
To learn more about the book, visit www.50yearsofgunsmoke.com
Chef
