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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Four Legged       Region : Northeast ~ Great Lakes       Rating : 5
Nissa's yummy chilli.

Contributor : Added by Administrator

Tribal Affiliation : Im Oneida from Milwaukee, WI. My mother is Sheila Rhoden

Orgin of Recipe : Offered by Nissa Rhoden

Type of Dish : Today's Native Dishes

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Ingredients

  • 1 pnd of ground beef and 1 pnd of ground pork
  • 1 teaspoon of ground black pepper
  • 4 vine ripe red tomatoes, 1 large white onion, 1 large green pepper, 1 celery stalk
  • 1 tablespoon of garlic powder
  • 1 regular size can of chilli beans in sauce AND 1 regular size can of kidney beans in sauce
  • 1 small can of tomatoe paste for thickness(optional)
  • 3 small cans of tomatoe sauce
  • 4 cups of water
  • 1 small can of mushrooms(optional)
  • 1/2 teaspoon of cyanne powder(optional)
  • 2 tablespoons of chilli poder
  • 2 tablespoons of salt(optional)

Directions

cook the meat.Set aside when cooked.

clean the celery,tomatoes.

prepare the green pepper and onion for chopping.

chop the celery-onion-tomatoes-green pepper.

return the cooked meat to medium heat and add the chopped vegitables.

let cook for 10 minutes and add the cyanne,chilli powder,salt,pepper and garlic powder.

cook until onions are translucent.

undrained add the kidney and chilli beans.

add mushrooms and tomatoe sauce.

stir the mixture then add water.

cook for 1/2 hour or until the vegitables are at disired texture.

for thickness add the tomatoe paste(optional).

Note: I like to add cooked and drained elbow macaroni to my chilli. And enjoy with fry bread.


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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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