Festus's Gunsmoke Chili (Ken Curtis)

Submitted by Chocolatl

"Adapted from the International Chili Society Official Chili Cookbook, 1981. This is an older recipe. The original contains 2 teaspoons monosodium glutamate. I have left this out, but you may use it if you wish. I recommend using reduced-salt bouillon and omitting or reducing the amount of salt."

 

• Ready In: 3hrs
• Ingredients: 13
• Serves: 8-10

ingredients

• 4 lbs coarsely ground venison (or beef)
• oil, if necessary
• 2 large onions, minced
• 1 1⁄2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 2 tablespoons dried parsley flakes
• 1 teaspoon seasoning salt
• 1 1⁄2 teaspoons dried basil leaves, crushed
• 1 1⁄2 teaspoons dried oregano leaves, crushed
• 1 teaspoon cayenne
• 4 tablespoons chili powder
• 4 cups bouillon
• 4 cups tomato sauce

directions

1. Brown meat in a large pot or Dutch oven, breaking it up finely as it browns.
2. Add a little oil if the meat is too dry.
3. Stir in all remaining ingredients.
4. Cover and simmer 2 1/2-3 hours.