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Homestead Irish Chili

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3 Tbsp Mike's KFA (or other) Chili Seasoning
6 Irish potatoes
3/4 head cabbage
2 medium onions
1 lb ground beef or stew beef
2 bay leaves
2 Tbsp minced garlic
2 bottles Harp lager
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp bay seasoning
1 Tbsp butter
1/4 white pepper
3/4 cup half and half

Cut potatoes into one inch cubes and boil in an 8-quart stockpot until done.

Chop cabbage into extra-large pieces, and chop onions into large pieces. Melt the butter in a large cast-iron skillet and sautee the cabbage and onions over medium heat until they begin to sweat. Add salt. Add half and half to cabbage/onion mixture, bring to boil and reduce heat to a simmer.

Brown beef and drain. Drain potatoes. Remove cabbage/onion mixture from heat.

Put potatoes, cabbage/onion mixture, and beef in stockpot. Add chili seasoning, bay leaves, garlic, 2 cups lager, black pepper, bay seasoning, and white pepper. Bring to a boil, reduce heat, and simmer covered for 45 minutes to an hour, stirring occasionally.

Yields about 4 quarts.

This recipe last updated: 29 August 2004

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