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Said @Sara , who is entitled to her wrong opinion.
Here's to the great Margaret Nadeau, whose Chili recipe won her the world title twice in 2005 and 2009:
Mod Note: This thread is for general conversation and any other conversations to avoid derails in regular threads. If you find yourself going off topic in a thread, please quote the person's post, come in here, click "insert quote" and continue on in here. This is also still the War Room. Do not expect OT/Bare Knuckles rules in here.
Here's to the great Margaret Nadeau, whose Chili recipe won her the world title twice in 2005 and 2009:
The Recipe
Was created by Margaret Nadeau and won the CASI Terilingua International Chili championship in 2005 & 2009.
She calls it Sahara Chili
To make:
STEP 1:
2 lbs. Course ground beef (chili grand)
1 TBS Cooking oil
1 TBS Granulated onion
Add ingredients together and lightly brown meat
STEP 2:
Add:
1 can (8oz) Tomato Sauce
1can Beef Broth – I used 15oz
Cook for 30 minutes
STEP 3:
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic powder
1/2 tsp Salt
1/2 TBS Cumin
1/2 tsp Cayenne
1/2 tsp Black Pepper
1 tsp Chicken Granules or 1 cube
Cook for 1 hour
Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
1/2 TBS Cumin
Add water if needed – Perhaps using 8 oz of beef instead and using water at the end here will cut not on the saltiness.
Leave covered and simmer for 30 minutes.
Was created by Margaret Nadeau and won the CASI Terilingua International Chili championship in 2005 & 2009.
She calls it Sahara Chili
To make:
STEP 1:
2 lbs. Course ground beef (chili grand)
1 TBS Cooking oil
1 TBS Granulated onion
Add ingredients together and lightly brown meat
STEP 2:
Add:
1 can (8oz) Tomato Sauce
1can Beef Broth – I used 15oz
Cook for 30 minutes
STEP 3:
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic powder
1/2 tsp Salt
1/2 TBS Cumin
1/2 tsp Cayenne
1/2 tsp Black Pepper
1 tsp Chicken Granules or 1 cube
Cook for 1 hour
Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
1/2 TBS Cumin
Add water if needed – Perhaps using 8 oz of beef instead and using water at the end here will cut not on the saltiness.
Leave covered and simmer for 30 minutes.
Mod Note: This thread is for general conversation and any other conversations to avoid derails in regular threads. If you find yourself going off topic in a thread, please quote the person's post, come in here, click "insert quote" and continue on in here. This is also still the War Room. Do not expect OT/Bare Knuckles rules in here.
Last edited:
is this reverse racism?
