Recipes out of the Blond Box

The one thing about the regular chili buns recipe is that it makes a whole lot – starting with 7 pounds of ground beef. So, just to make it easier to make a more reasonable amount for our family, I wrote down all the half measurements and put them on the card.

2 cups of beer
3 ½ pounds ground beef
½ pound ground pork
1 ½ teaspoon salt
1 cloves garlic, minced
1 onion, chopped fine
2 ½ tablespoons crushed hot New Mexico chiles
1 ½ tablespoons ground cumin
½ tablespoon ground coriander seed
2 cloves garlic
1 small white onion, chopped fine

yellow mustard
buns

1. A few hours before cooking, open the beer and let it go flat.
2. Put the meat into large, unheated kettle, mixing beef and pork, and breaking up any clumps. Sprinkle the meat with salt, garlic, and the yellow onions. Pour the beer over at. Mix lightly but thoroughly (use your hands!) Stir over high heat until it boils. Reduce heat and cook over medium-low heat, uncovered, for 1 ½ hours, stirring occasionally.
3. In a blender, put chile, cumin, coriander, and 2 cloves garlic. Pulverize.
4. When meat is cooked, sprinkle the powder over the top. Just let it sit for a while on low heat, without stirring. Heat the buns, and chop the white onion. Now heat the chili for 10 min. over medium-high heat, stirring constantly. The chili should be moist but not soupy. Put onion on buns, plus yellow mustard, and top with chili.