Old Mcdonald'S Cat Creek Chili

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   Brown

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   ground beef over an open fire, if possible, in a well-seasoned

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   iron

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   skillet,

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   stirring

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   continuously.

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   When thoroughly

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   cooked,

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   transfer to cast-iron pot and remove from fire

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    temporarily.

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    Saute

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    the

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    chopped

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    Vidalia

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    onions

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    and Georgia

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    bell

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    peppers in the garlic in the black skillet with grease from the meat.

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    Add some cow butter or lard if the beef is too

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    lean.

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    Add

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    browned

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    onion,

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    garlic

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    and green pepper mixture to beef in iron pot, stirring in thoroughly, over the open

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    fire, being

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    careful not to get too many ashes into the pot.

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    Add tomato

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    sauce,

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    kidney

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    beans with Cat Creek water, whatever elixir you have chosen (last resort vinegar will do) and Worcestershire

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    sauce.

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    Mix

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    with wooden spoon thoroughly while adding

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    chili

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    powder,

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    oregano,

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    cumin and crushed red peppers. Put

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    back over fire and simmer for 2 or 3 hours (the longer

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    the better).

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    If

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    chili

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    is

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    too thick to suit, add a little onion soup or bouillon.

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    This recipe should serve about 10 people, depending on the weather and the kind of work going on that day.

* Per serving · 4 servings · Values may vary.