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A Cooking Adventure with Thom


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Route 66 Truck Stop Chili

David W. Anderson
Recipe(s) from FAMOUS DAVE'S BACKROADS & SIDESTREETS by Dave Anderson.

Serves: 6

 

Famous Dave's Backroads & Sidestreets Cookbook   
Product Details:
ISBN: 0966854802
Format: Hardcover, 159pp
Pub. Date: March 1999
Publisher: Favorite Recipes Press

 

I am a frequent customer of Famous Dave's Restaurant in Richmond, Virginia. I used to say that my favorite dish at Famous Dave's was the ribs. But after many trips to Famous Dave's I now include the entire menu as my favorites. He has a chicken and wild rice soup that is absolutely wonderful If you haven't tried Famous Dave's then I suggest you do. If there is no Famous Dave's close to you, try his cookbook: http://www.famousdaves.com/shop.cfm or you can find it at Barnes & Noble or Amazon. All proceeds from cookbook sales are donated to The LifeSkills Center for Leadership.

 

Ingredients


3 pounds (80/20) coarse ground beef
2 teaspoons Famous Dave's Steak seasoning
╝ cup plus 1 tablespoon chili powder
1 teaspoon coarse ground black pepper
4 teaspoons ground cumin
2 teaspoons Maggi seasoning
1 tablespoon basil
1 teaspoon garlic powder
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 large jalapeno, finely chopped
2 (16-ounce) cans hot chili beans
1 (22-ounce) can tomato juice
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato puree
1 (10-ounce) can beef broth
3 tablespoons Famous Dave's BBQ sauce
2 tablespoons Kahl˙a
2 tablespoons Worcestershire sauce

Cooking Method


Combine ground beef, steak seasoning, chili powder, black pepper, cumin, Maggi, basil and garlic powder in a stockpot and mix well. 

  1. Cook until the ground beef begins to turn a crusty brown, stirring frequently. 

  2. Add celery, onion, green pepper and jalapeno. 

  3. Cook until the vegetables are tender, stirring frequently. 

  4. Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree, broth, BBQ sauce, Kahl˙a and Worcestershire sauce and mix well. 

  5. Simmer until of the desired consistency, stirring occasionally. 

  6. Ladle into chili bowls. 

  7. Serve with shredded Cheddar cheese, minced onion  and plenty of crackers.

     
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