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Chili Lovers Cookbook Author:  Al and Mildred Fischer ISBN:  978-0-914846-06-2 Pub Date:  6/1/1984 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Prize-winning chili cook-off recipes and regional favorites! The best chili cookery, from mild to fiery, with or without beans. Plus a variety of taste-tempting foods made with chile peppers. By Al and Mildred Fischer.
SAMPLE RECIPE Butterfield Stage Line Chili
Fred Drexel-Van Nuys, California 1981 World Champion at International Chili Society Cookoff 1 can (8-oz.) Budweiser BEER 1/2 oz. TEQUILA 2 cans (8-oz. each) Hunts TOMATO SAUCE 1 cube Wylers BEEF BOUILLON 2 1/2 cups WATER 5 cloves GARLIC (minced fine 1/2 can (7-oz.) Ortega CHILES 13 Tbsp. Gebhardts CHILI POWDER 5 Tbsp. ground CUMIN 1/4 tsp. DRY MUSTARD 1/4 tsp. MSG 1 1/2 tsp. BROWN SUGAR Pinch OREGANO 4 Tbsp. Wesson OIL 5 Ibs. BEEF BRISKET (cubed small) 1 lb. LEAN PORK (fresh ground) 2 large ONIONS (chopped fine) SALT & PEPPER In a large covered pot (preferably an iron one, or a crockpot) simmer the beer, tequila, tomato sauce, beef bouillon cube, water, garlic, chiles, chili powder, cumin, dry mustard, MSG, brown sugar and oregano. In a separate pan, brown the beef, pork and onions in oil. Add salt and pepper to taste. Add the meat and onions to other pot. Cover and simmer for at least three hours, stirring frequently. (Serves 8 to 10)

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