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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good. Ingredients:
1 cup onion, diced |
1 cup green pepper, diced |
1 large celery rib, diced |
3 garlic cloves, minced |
3 tablespoons vegetable oil |
4 lbs ground beef |
1 1/2 teaspoons jalapeno peppers, seeded and diced |
1 tablespoon ground cumin |
1 teaspoon garlic salt |
1 teaspoon onion salt |
1 teaspoon tabasco sauce (or to taste) |
1 1/2 bay leaves, crumbled |
2 teaspoons salt |
1/2 teaspoon pepper |
1 teaspoon mrs. dash seasoning mix |
1/2 teaspoon red pepper flakes |
1/2 cup chili powder |
2/3 cup dark beer |
1 (16 ounce) can stewed tomatoes |
1 (8 ounce) can tomato paste |
1 teaspoon worcestershire sauce |
2 tablespoons honey |
1 1/2 cups water |
kidney bean (optional) |
cheddar cheese (optional) |
sour cream (optional) |
Directions:
1. In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
2. Add the ground beef and cook until done.
3. Drain.
4. Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
5. Stir til mixed completely.
6. Simmer on low heat, uncovered for at least 3 hours.
7. Top with cheddar cheese and sour cream if desired.
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