{"id":2,"date":"2005-02-14T15:04:09","date_gmt":"2005-02-14T20:04:09","guid":{"rendered":"http:\/\/www.blackgate.net\/blog\/index.php\/2005-02-14\/blackmoors-chili"},"modified":"2005-02-16T11:13:59","modified_gmt":"2005-02-16T16:13:59","slug":"blackmoors-chili","status":"publish","type":"post","link":"https:\/\/www.blackgate.net\/blog\/blackmoors-chili\/","title":{"rendered":"N’awlins chili"},"content":{"rendered":"

Ingredients<\/strong>
\n(12 servings)<\/em><\/p>\n

2 pounds round steak, cut into half-inch cubes
\n1 pound hot (spicy, that is) pork sausage
\n5 cups chopped onions
\n2 tablespoons chopped garlic
\n7 tablespoons chili powder
\n2 green chili peppers, seeded and chopped
\n3 (15 ounce) cans whole tomatoes
\n1 small (5 ounce) can tomato paste
\n4 bay leaves
\n1 tablespoon salt
\n1 tablespoon oregano
\n2 tablespoons red wine vinegar
\n2 tablespoons brown sugar
\n1 (15 ounce) can red kidney beans
\n1 (15 ounce)can black beans<\/p>\n

Instructions<\/strong><\/p>\n

    \n
  1. In a large, heavy pot, brown the meat with the onions and the garlic.<\/li>\n
  2. Drain off the fat and stir in the chili powder.<\/li>\n
  3. Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.<\/li>\n
  4. Cover the pot and cook for 2 hours over low heat.<\/li>\n
  5. Add beans and cook, uncovered, 30 minutes more.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Ingredients (12 servings) 2 pounds round steak, cut into half-inch cubes 1 pound hot (spicy, that is) pork sausage 5 cups chopped onions 2 tablespoons chopped garlic 7 tablespoons chili powder 2 green chili peppers, seeded and chopped 3 (15 ounce) cans whole tomatoes 1 small (5 ounce) can tomato paste 4 bay leaves 1 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2","post","type-post","status-publish","format-standard","hentry","category-food"],"yoast_head":"\nN'awlins chili - Blackmoor Vituperative<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.blackgate.net\/blog\/blackmoors-chili\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"N'awlins chili - Blackmoor Vituperative\" \/>\n<meta property=\"og:description\" content=\"Ingredients (12 servings) 2 pounds round steak, cut into half-inch cubes 1 pound hot (spicy, that is) pork sausage 5 cups chopped onions 2 tablespoons chopped garlic 7 tablespoons chili powder 2 green chili peppers, seeded and chopped 3 (15 ounce) cans whole tomatoes 1 small (5 ounce) can tomato paste 4 bay leaves 1 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.blackgate.net\/blog\/blackmoors-chili\/\" \/>\n<meta property=\"og:site_name\" content=\"Blackmoor Vituperative\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/bblackmoor\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/bblackmoor\" \/>\n<meta property=\"article:published_time\" content=\"2005-02-14T20:04:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2005-02-16T16:13:59+00:00\" \/>\n<meta name=\"author\" content=\"bblackmoor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/bblackmoor_\" \/>\n<meta name=\"twitter:site\" content=\"@bblackmoor_\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"bblackmoor\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/\"},\"author\":{\"name\":\"bblackmoor\",\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/#\\\/schema\\\/person\\\/bb04cdbf863652f366c64e81805d6c4f\"},\"headline\":\"N’awlins chili\",\"datePublished\":\"2005-02-14T20:04:09+00:00\",\"dateModified\":\"2005-02-16T16:13:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/\"},\"wordCount\":120,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/#\\\/schema\\\/person\\\/bb04cdbf863652f366c64e81805d6c4f\"},\"articleSection\":[\"Food\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/\",\"url\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/\",\"name\":\"N'awlins chili - Blackmoor Vituperative\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/#website\"},\"datePublished\":\"2005-02-14T20:04:09+00:00\",\"dateModified\":\"2005-02-16T16:13:59+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/blackmoors-chili\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"N’awlins chili\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/#website\",\"url\":\"https:\\\/\\\/www.blackgate.net\\\/blog\\\/\",\"name\":\"Blackmoor Vituperative\",\"description\":\"But in the end it's only a passing thing, this shadow; 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