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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This Chili is my husband's specialty and is a HUGE event at our house. People and pets start roaming around the kitchen when they see Papa pull out the chopping block and peppers! It's very thick and hearty and the vegetables and peppers add a special flavor that is missing in a lot of chili. Definitely has a little kick to it - but you can serve it to the kids! Ingredients:
2 lbs ground round |
1 fresh jalapeno pepper, chopped fine |
1 green pepper, diced |
1 yellow pepper, diced |
1 red pepper, diced |
1 yellow sweet onion, diced |
1 fresh habanero pepper |
2 (15 ounce) cans tomato sauce |
1 (15 ounce) can red kidney beans |
1 (15 ounce) can chili beans |
1 (15 ounce) can seasoned black beans |
1 (6 ounce) can tomato paste |
1 (10 ounce) can mild rotel tomatoes & chilies |
chili seasoning mix (for 2 pounds of beef) |
1 bottle beer |
1/2 teaspoon cayenne pepper |
1/2 teaspoon white pepper |
Directions:
1. Chop the peppers and onions and place in a large soup pot.
2. Add the remaining spices, beans, tomato sauce& paste, and the beer.
3. Stir well and let rest.
4. Brown the ground round in a large skillet and add to the soup pot.
5. Stir well and simmer on low to medium heat for 1-2 hours.
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