Title: Bret Favre's Mother's Cajun Chili
Categories: Meat
Yield: 4 Servings

2 lb Ground chuck
1 cn (12-oz) tomato juice (more
-if needed)
1 cn (10.5-oz) diced tomatoes
-with green chilies
1 Green bell pepper; diced
1 Onion; chopped
1 cn (16-oz) kidney beans
1 cn (12-oz) beer
4 -(up to)
6 tb Commercial chili powder
1 ts Salt
Diced cheddar cheese and
-fritos; for garnish

In a large skillet over medium heat, cook beef until no longer pink. Drain
off fat and transfer to a large pot along with the remaining ingredients
except the garnishes. Bring to a boil, then lower heat and simmer 3 hours,
adding more tomato juice if necessary.

Adjust seasonings and serve with Cheddar cheese and Fritos. Makes 4
servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.