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  stuffed bell peppers iii
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  bert's freezo chili

     

Bert's Freezo Chili

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Submitted by Tommy Guidry to remember Bert's Freezo
Kaplan, LA,
on Saturday, January 09, 2010
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Makes: 60 servings
Prep Time:30 minutes
Cook Time:5 hours, 0 minutes
Ready In:5 hours, 30 minutes
This is a hand me down of Bert's Freezo famous Chili recipe. The drive-in Bert's Freezo which was located in Kaplan,LA had the best Chili dogs and Chili Frito Pie ever. The recipe was given to Tommy originally from Mr. Campbell's (late cook at the American Legion) son. He said Bert (Herman Bertrand) gave it to his dad.
 
Ingredients
10 pounds hamburger meat (ground beef) 10 pounds onions
8 cans 8 oz tomato sauce 4 large cooking sppons of Mexene Chili Powder
1 large cooking spoon flour salt
red pepper water
 
Directions
Cook hamburger meat for 1 hour, adding water not to stick.
After 1 hour, add onions and cook for another hour.
After hour, add tomato sauce and cook another hour.
Take four (4) large spoons of chili powder, add desired salt and red pepper, mix with one (1) large spoon of flour. Add water to the seasoning and add to the pot. Add enough water to get a stewy soupy consistency.Let cook for another hour. Total cooking time, 4 to 6 hours.
Spoon over a wiener in a hot dog bun for a chili dog or add to a small bag of Frito chips slightly crushed for Chili Frito Pie or as it was called a "Chili Mex". You also could combine the chili, chips and a cut-up wiener and enjoy it all!
A note from MawMaw: The recipe was on the website less than 24 hours when this question was asked: "any idea what the exact measurement of the "LARGE COOKING SPOON"". MawMaw replied: Based on what I have seen Cajun cooks do including my Mom, I got off my warm sofa and went straight to my kitchen when I got your email. I measured what I thought a heaping cooking spoon would equate to. I measured that one heaping cooking spoon and found it is equal to a scant half cup. Scant meaning not quite a half cup. The other thing that I did was to compare my chili recipe ingredients and grossed it up to 10 pounds of meat. The two comparables were pretty close."

Scale this recipe to servings.
 
 
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Recipe Lagniappe
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