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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Just spicy enough without scorching your mouth Ingredients:
1 can pinto beans, drain and rinse the beans (restaurant size) |
5 lbs lean ground beef |
1 -2 onion, diced |
4 bell peppers, diced |
4 anaheim chilies, diced |
2 yellow chiles, diced |
2 jalapeno chiles, diced |
2 serrano chilies, diced |
2 cans crushed tomatoes (not restaurant size -- i think 28 oz.) |
1 cup chili seasoning mix |
2 tablespoons salt |
1 tablespoon black pepper |
1 tablespoon garlic powder |
1 tablespoon ground cumin |
1/4 cup paprika |
1/4 cup new mexico chili powder |
1/4 cup california chili powder |
1/2 teaspoon oregano |
Directions:
1. Mix all and store in sealed container.
2. Use 4 teaspoons with 1 pound of ground beef for chili with beans.
3. Adjust seasoning more or lesss to taste.
4. Place all of the above except the meat into a large kettle.
5. Turn the heat on low.
6. Scramble the ground beef in a pan.
7. Drain the fat off of it.
8. Then add 1 cup of chili seasoning.
9. Add 1 cup water.
10. Gently heat the meat with the spices.
11. Then pour into the bean and pepper mixture.
12. If mixture is too thick you can add 1 cup more water.
13. Heat till mixture simmers and the peppers and onions cook.
14. Be sure and heat on low to medium or stay right with it and stir or it will scorch.
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