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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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This is a chili recipe that my mom has made for years. She's passed this recipe on to me and now I make it a couple times a year when the weather gets cold. This chili is very good on the day you make it but EXCELLENT the day after when the flavors have had some time to meld. Its fantastic with some shredded cheddar cheese and Frito Scoops. Its also perfect for freezing and eating later for a quick and tasty meal. Ingredients:
1 1/2 lbs ground beef |
1 bell pepper, chopped and seeds removed |
1 yellow onion, chopped |
1 jalapeno, chopped and seeds removed (optional) |
2 (4 ounce) cans diced green chilies |
6 (14 1/2 ounce) cans diced tomatoes (i use del monte fire roasted) |
6 (8 ounce) cans tomato sauce |
6 (14 1/2 ounce) cans red beans, drained and rinsed |
1 1/4 tablespoons chili powder |
2 teaspoons cumin |
2 teaspoons black pepper |
2 teaspoons salt |
1/2 teaspoon cayenne |
2 cups water |
Directions:
1. Brown the ground beef over medium-high heat. Once browned, put in the onions, bell pepper and jalapeno. Cook for 2-3 minutes, stirring occasionally. Remove from heat and drain grease.
2. Return beef mixture to a large stockpot. Add the remaining ingredients and cover the pot. Simmer on medium-low heat for 1 1/2 to 2 hours, stirring occasionally.
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