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Joe Fournier’s NH Chili

Submitted by: quietstorm on May 25, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Joe Fournier's NH Chili

This is my dad’s “famous” chili…. It’s one of the first things I remember learning to cook with him.

It was always requested for potlucks and cookouts

Difficulty: Easy

Servings: makes a dutch oven full


2 to 3 lbs ground chuck

2 cans (1lb 12oz) Friends baked kidney beans (remove salt pork)

1 large can crushed tomatoes

1 12 oz can tomato sauce

1 large onion chopped – about 1-inch chunks

2 to 3 green peppers chopped – about 1-inch chunks

6 to 8 cloves of garlic, sliced thinly

3 dried red chili peppers

10 to 20 drops of tabasco

1/4 tsp cayenne pepper

chili powder (to taste – I think he used about a tablespoon)

3 tbsp cumin

1 can sliced mushrooms (optional)

oregano to taste

olive oil


Saute garlic, onions, and peppers in olive oil until garlic is lightly golden and onions are translucent. Add ground beef and brown. Drain excess fat. Add crushed tomatoes, tomato sauce, and kidney beans; mix well. Add dried chilies, cayenne pepper, chili powder, oregano, and tabasco. Mix well. Simmer covered on low heat 3 to 4 hours, stirring occasionally. Refrigerate overnight. Add the cumin and mushrooms (if using) and simmer 2 to 3 hrs. Stir occassionally. If mixture gets too thick, add a little water. Remove chili peppers before serving.

Categories: Beans, Beef, Budget, Chilis, Crowd-Size, Grill-Outdoor Cooking, One Dish Meal, Potluck, Soups & Stews

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