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Kickin' As-phalt and Takin' Names Chili
Certified Mix Design

From the laboratory of Jon Dahle-Melsaether, Project Manager, Fred Carlson Co., Inc. Decorah, Iowa. This recipe was named Supreme Chili at the 2002 annual Decorah Area Chamber of Commerce Chili Cook-off. The team took home the coveted trophy but donated the $50 prize to the Decorah Community Free Clinic.

1 1/2 lbs. ground beef, browned and drained
2 (15 oz.) cans stewed tomatoes (Mexican-style)
2 (15 oz.) cans chili beans in sauce (Mexican-style)
2 (15 oz.) cans black beans, drained and rinsed
1 can tomato soup (do not add water)
1 (32 oz.) can tomato-vegetable juice (hot & spicy V-8 works well)
1 onion, chopped
1 small bunch cilantro, chopped
1 tablespoon cumin
5 tablespoons chili powder
5 jalapeno peppers, boiled 5 minutes, deveined and seeded, chopped fine

Add all ingredients together and simmer 1 hour, stirring occasionally.

Serve with saltine crackers. Top off with cheese and fresh chopped onions.


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