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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 10 |
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I have made several different chili recipes, and have fine-tuned them until I came up with this. This chili is great because it has some kick to it, but it isn't overly spicy. It has a very nice flavour. It also freezes well! This chili tastes even better the next day once the flavours have had a chance to blend more. After making this, you will never buy those store-bought chili spices again! Ingredients:
1 green pepper, diced |
1 large onion, diced |
4 stalks celery, diced |
2 lbs ground beef |
2 garlic cloves, minced |
2 (398 ml) cans tomato sauce |
1 (796 ml) can diced tomatoes |
2 (540 ml) cans red kidney beans |
1 jalapeno pepper, finely diced |
1 teaspoon cumin |
1 teaspoon paprika |
2 teaspoons chili powder |
1 teaspoon oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon crushed red pepper flakes |
1 teaspoon worcestershire sauce |
1/2 cup pineapple juice |
Directions:
1. Saute meat until approximately 1/2 done.
2. Add onions, green pepper, garlic, and jalapeno pepper and continue to saute until meat is browned. Drain.
3. Add meat mixture to all other ingredients in a large pot. Stir well.
4. Simmer for 2 (or more) hours, stirring occasionally.
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