Old Mcdonald'S Cat Creek Chili

• 3 lb. ground beef (sometimes a little venison or pork gets in by mistake)
• 3 tsp. salt
• 4 cloves Texas garlic
• 4 Vidalia onions, chopped fine
• 1 green Georgia bell pepper
• 2 large jars homemade tomato sauce
• 2 lb. red kidney beans, soaked 2 nights and 1 day in Cat Creek water
• 4 tsp. vinegar or other elixir (preferably homemade with creek water)
• 2 Tbsp. Worcestershire sauce (what that is)
• 4 Tbsp. chili powder
• 1 tsp. cumin
• 1 Tbsp. oregano (I guess you have to buy that at Aunt Nellie's store)
• 1/2 Tbsp. red peppers (last year's crop hung in the smoke house)

1. Brown
2. ground beef over an open fire, if possible, in a well-seasoned
3. iron
4. skillet,
5. stirring
6. continuously.
7. When thoroughly
8. cooked,
9. transfer to cast-iron pot and remove from fire
10. temporarily.
11. Saute
12. the
13. chopped
14. Vidalia
15. onions
16. and Georgia
17. bell
18. peppers in the garlic in the black skillet with grease from the meat.
19. Add some cow butter or lard if the beef is too
20. lean.
21. Add
22. browned
23. onion,
24. garlic
25. and green pepper mixture to beef in iron pot, stirring in thoroughly, over the open
26. fire, being
27. careful not to get too many ashes into the pot.
28. Add tomato
29. sauce,
30. kidney
31. beans with Cat Creek water, whatever elixir you have chosen (last resort vinegar will do) and Worcestershire
32. sauce.
33. Mix
34. with wooden spoon thoroughly while adding
35. chili
36. powder,
37. oregano,
38. cumin and crushed red peppers. Put
39. back over fire and simmer for 2 or 3 hours (the longer
40. the better).
41. If
42. chili
43. is
44. too thick to suit, add a little onion soup or bouillon.
45. This recipe should serve about 10 people, depending on the weather and the kind of work going on that day.

ground beef, salt, garlic, vidalia onions, bell pepper, tomato sauce, red kidney beans, vinegar, worcestershire sauce, chili powder, cumin, oregano, red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552542 (may not work)