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Title: Xxcarol's Southern Chili
Categories: Chili, Diabetic, Xxcarol
Yield: 10 Servings

3 lb Beef;
- inexpensive cut 'steak
1 sm Bag dry kidney or red beans
1/2 c Dry black eye peas
1/2 c Dry black beans
24 oz Contadina tomato sauce
24 oz Contadina stewed tomatoes
2 c Water
2 c Onions (2 lg);
- rough chopped
2 Green peppers;
- rough chopped
1 Yellow summer squash
1 Green zucchini
1/2 c Cauliflower bits; stems too
1 c Fresh green beans
3 tb Chili powder; or more
1 tb Black pepper
1 ts Cumin or comino seeds
1 ts Hot sweet red pepper

Ok, one of the hardest to type up, is my famous/infamous *Southern*
chili.

Fact is, I have never made it the same twice, and I've never really
measured anything I put in it. I have attempted to list the most
common forms, but any one item you see listed, other than the beef,
beans, and tomato, and spices, is optional. It will *not* taste
right without some of the optional stuff though. Feel free to add
extra things not listed, such as I often toss in some fresh
tomatoes, a handful of cooked butter beans, worstershire sauce,
olives, a radish or so, a bit of finely cooked pork (shred first).
In fact, almost anything lands in there!

Ok to start, this was designed for *long time* cooking over the
stove in a cast iron 'big as they make'em' deep fry pan. It's best
made that way. Requires frequent addition of water as it cooks.

Take the beef, inexpensive cut works as well or *better* in this
dish. Should be the big 'chunks' probably with bone in, not overly
marbled but with some fat about it. Now slice that to bite sized
bits. You want something similar to a stroganoff beef strip. Cut
across the grain so it cooks more tender.

Chop all the veggies, but don't worry about making them very small
choppings. 'Mincing' not required. I like to be able to tell what I
am eating.

Put the ingredients in, pretty much same order as listed. If you
run out of space, stop. If you have more space, add optional things
and more water.

Now, cook (covered) on LOW for 12 hours at minimum. Tilt the lid if
it is more than barely bubbling.

Recipe by Carol Shenkenberger, Sep 20, 1999

Recipe FROM: <https://web.archive.org/web/20170328105212/
http://recfoodcooking.org/sigs/cshenk/Xxcarol's Southern Chili.html>

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