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home > recipes > meat > barry switzer's 6-gun chili
Barry Switzer's 6-Gun Chili * In a 6 Quart Crock-Pot, Layer: 1 Lg Onion, finely chopped 1 Lg Bell Pepper, finely chopped 2 stalks Celery, finely chopped 3 cloves Garlic, minced 1/2 cup Cooking Sherry 2 lbs ground Sirloin 1 lb Sweet Italian Sausage, cut-up 1 can (28 oz) Chili Beans, include liquid 1 can (15 oz) Pinto Beans, include liquid 1 can (15 oz) Kidney Beans, drained 1 can (15 oz) Rotel diced Tomatoes with Chiles 3 Tbsp Chili Powder 1 Tbsp ground Cumin 1 Tbsp Paprika 1 tsp Cayenne Pepper 1 tsp dried Oregano 1/2 tsp Celery Salt 1 Tbsp Brown Sugar 1 can (14.5 oz) Beef Broth Stir Gently, and cook on "LOW" for 4 or 5 Hours. Serve to 4 or 5 Sofa Spuds with a Green Salad, Crusty Bread, while filling out your Mensa applications!"

Barry Switzer's 6-Gun Chili


average rating = 2 stars(2.00001 comment available)
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(posted May 13, 1996)


Barry Switzer's 6-Gun Chili *

In a 6 Quart Crock-
Pot, Layer:

1 Lg
Onion, finely chopped
1 Lg
Bell Pepper, finely chopped
2 stalks
Celery, finely chopped
3 cloves
Garlic, minced
1/2 cup Cooking
Sherry
2 lbs ground
Sirloin
1 lb
Sweet Italian
Sausage, cut-up
1 can (28 oz) Chili
Beans, include liquid
1 can (15 oz) Pinto
Beans, include liquid
1 can (15 oz)
Kidney Beans, drained
1 can (15 oz) Rotel diced Tomatoes with Chiles
3 Tbsp
Chili Powder
1 Tbsp ground
Cumin
1 Tbsp
Paprika
1 tsp
Cayenne Pepper
1 tsp dried
Oregano
1/2 tsp
Celery Salt
1 Tbsp
Brown Sugar
1 can (14.5 oz)
Beef Broth

Stir Gently, and cook on "LOW" for 4 or 5 Hours.

Serve to 4 or 5 Sofa Spuds with a
Green Salad, Crusty Bread, while filling out your Mensa applications!"


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from Washington, DC, United States wrote:0  0

I thought this was bland. I had to add more spices halfway through.
2 starsAugust 14, 2000


 
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