Margo Knudson’s Chili Recipe

Margo Knudson’s Chili Recipe


2 pcs of chopped onions (medium)
6 cl of garlic
2 Tbsps of lard or kidney suet
2 ozs of chili powder (Gebhardt’s)
1/2 ozs of chili powder (regular, dark)
3 lbs of prime beef; coarsely cut or cubed
White pepper (to taste)
3 ozs of pork sausage
1/2 ounce of cumin
1 pc of green chili (medium)
1/2 tsp of chili powder (New Mexico)
1/2 tsp of coriander (as desired)
6 ozs of tomato sauce
1/4 tsp of cayenne
1/2 c of oregano tea (one Tbsp of oregano mixed w/ boiling water for half an hour)
1/2 ounce of salt
A dash of Hot sauce (Tabasco)
1 c of broth (beef)


Saute garlic with onions in lard for 3-4 minutes. Mix in dark chili and Gebhardt’s. Stir well. In a separate pan, brown the beef by batches. Season with white pepper as you cook.

Mix the meat with the sauteed onions, pouring broth in to avoid sticking. Cook green chili and sausage together for 2-3 minutes. Transfer to pot with the beef and sauteed onions.

Let it cook about 15-20 minutes. Mix in the remaining ingredients except salt, Tabasco and cayenne. Stir well. Allow to cook about half an hour.

Add in the strained tea and cover. Cook chili on low-heat for two hours ’til meat becomes tender. Stir chili frequently.

On the remaining 20-30 minutes, season chili with Tabasco, cayenne and salt as desired. Good for 6 persons.

Margo Knudson’s Chili Recipe

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