Mildred's Five-Alarm Chili

FOOD & DRINK

Mildred’s Five-Alarm Chili

Add Comment | Comments: 0 | Posted Jul. 29, 2010

Hot weather calls many things to mind — family vacations, barbecues, ice cream cones and the dreaded summer cold. Mildred Lloyd-Henderson’s super-spicy Five-Alarm Chili may just provide the perfect cure to clear away those stuffed sinuses.

While chilli con carne chefs traditionally hoard their secret recipes like family heirlooms, the resident of the 2400 block of Manton Street is eager to share her delicious dish with her fellow residents. For the timid of tongue, this hot sauce-laden meal may best be tackled with a cold glass of milk.

Mildred's Five-Alarm Chili

Ingredients:

2 pounds of red kidney beans, boiled, set liquids aside for sauce

1 tablespoon each of garlic powder, onion, dill, cumin, red pepper seeds, black pepper, white pepper, soy sauce, salt, thyme, Italian seasoning and paprika

2 large cans of tomato paste

2 large cans of crushed tomatoes

1 pound of beef hot sausages, sliced thin

1 cup of creamy peanut butter

2 large red onions, finely chopped

4 scallions, finely chopped

2 large green peppers, finely chopped

2 cans of mushroom stems and pieces

1 16-ounce bottle of hot sauce

3 pounds of lean ground beef

4 eggs, beaten

1/2 cup of olive oil