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The green tomatoes give this chili extra character.
Yield: Serves 6-8.
- 6 medium onions, chopped
- 4 garlic cloves, minced
- 3 tablespoons bacon fat
- 1-1/2 pounds ground chuck
- 1 2-1/2 can red kidney beans
- 3 tablespoons sugar
- 3 tablespoons vinegar
- 3 tablespoons chili powder
- 10 medium green tomatoes, peeled and coarsely cut
- 1 cup water
Saute the onions and garlic in bacon fat. Remove the vegetables, then brown the meat in same skillet. Place the meat, onions and garlic in a covered earthenware pot or casserole and mix in the rest of the ingredients.
Cook in a 300 degrees F oven for 4 hours. If the chili seems too thin, remove the cover and let the chili cook down until thicker.
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