Rootin'-Tootin' No-Fail Chili |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I've been making this recipe for years, and it's always a hit. Serve it alone, on hot dogs, with nacho chips, or top spaghetti with a sprinkling of shredded cheese for a kickin' chili mac! Ingredients:
1 tablespoon vegetable oil |
3 lbs ground beef |
1 large onion, chopped |
1 green pepper, chopped |
1 celery rib, chopped |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
1 (14 ounce) can stewed tomatoes, undrained |
1 (6 ounce) can tomato paste |
1 (32 ounce) can tomato sauce |
2 cups water |
1 (4 ounce) can diced green chilies |
3/4 cup chili powder |
1 (14 ounce) can red kidney beans (optional) |
salt and pepper |
grated sharp cheddar cheese (optional) |
Directions:
1. In a dutch oven, add oil and cook ground beef on medium heat until no longer pink, but not browned.
2. Add onion, green pepper, garlic and celery. Season with salt and pepper and saute until the vegetables become somewhat soft, about 10 minutes.
3. Drain mixture in a colander and add back to pot.
4. Add remaining ingredients (except cheese), stirring well after each addition.
5. Bring chili to a simmer, cover, and cook on stove 3 to 4 hours. If chili is too thin, put the lid ajar for last 30-60 minutes of cooking.
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