Title: Count Gregor's Celtic Chili
Categories: None, Fixed
Yield: 1 Servings

3 lb Ground chuck
1 lb Venison
60 oz Tomato sauce; (plain) (60 to
-80)
4 oz Garlic minced; (4 to 6)
8 oz Worchestershire sauce
8 oz Mild green chiles; chopped
20 md Fresh jalapenos; * see note
8 oz Datil hellish relish
8 oz Hot relish; (Old El Paso)
5 lg Vidallia onions; minced
2 ts Garlic salt
1 ts Seasoned salt
1/2 ts Oregano
4 cn Kidney beans; (15 oz. each)
1 cn (15 oz.) pinto beans

* chopped in rings then quartered.

Brown meat in skillit with worchestershire sauce, the oregano, garlic salt
and seasoned salt. Put tomato sauce, minced garlic green shilies,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
elpaso hot relish and heat on medium high til near boiling. When meat is
browned add juice and all to the rest and cook for 1 and 1/2 hours over low
heat. This is pleasently warm but not mouth burning hot! enjoy!!!

Busted by Christopher E. Eaves
Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 12, 1998