Chenoa Brite - Mild, Yet Pleasant Tasting, Beef Chili
Ingredients For Five or Six Quart Cooker

Chenoa Brite may be prepared on the stove using low heat (setting on an electric stove of one level above simmer) or in a slow cooker set on high. The later is preferred.

Place four cans of beans, two cans of tomato sauce, chili powder, and dried minced garlic in cooker and turn on heat.

Add ground chuck to the cooker by separating it from package with a fork, being careful not to compact it any more than it already has been when packaged. Stir meat into mixture in an attempt to keep small meatballs form forming. I sometimes cook the meat for ten minutes on high in the microwave with a small amount of water. Stir often to keep meatballs from forming.

Use a food processor (grating appliance) or grater to process onion and green pepper. The reason for grating the onion and green pepper is to add their taste while at the same time producing a thicker base. Overall cooking time of chili can be reduced by placing processed onion and green pepper in a micro-wave for two ten minute sessions on high heat. Stir the mixture between heating sessions. Place onion and green pepper mixture into the cooker.

Add water to the cooker to reduce sticking if needed or to achieve desired stock thickness. If room still exists in the cooker add the last can of beans.

Chenoa Brite should be cooked for three to five hours and should be stirred deeply at least every 15 minutes to prevent sticking, since solid portions will have a tendency to sink and clump. The cooking mixture will have a slightly bitter taste for up to two hours depending on the cooking state of the onions.

Cheese crackers are the crackers of preference for serving with Chenoa Brite.