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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Here is my chili recipe. Not too spicy, it has just the right kick, This recipe makes a pretty large batch, but can easily be reduced. Its a very straight forward recipe which makes it easy to make and will have em' asking for seconds. Ingredients:
3 lbs ground chuck, cooked and drained |
2 medium onions, diced |
2 green peppers, diced |
1 bunch celery, sliced into thin slices |
2 (4 ounce) cans diced green chilies |
14 ounces diced tomatoes |
14 ounces diced tomatoes, chili ready |
2 (14 ounce) cans kidney beans |
2 (14 ounce) cans pinto beans |
2 (14 ounce) cans black beans |
2 cups water |
2 (14 1/2 ounce) cans tomato sauce |
3 tablespoons chili powder |
1 teaspoon chili powder |
1 tablespoon black pepper |
1 tablespoon granulated garlic |
2 tablespoons cumin |
1/2 teaspoon seasoning salt |
1 -2 jalapeno pepper, rinsed and left whole, if you want a bit more heat, and the jalapeno flavor |
Directions:
1. after cooking and draining meat, add only liquid from beans. reserve beans for later.
2. Add remaining ingredients, stir, float jalapenos on top during the cooking process.
3. cook on high, for 20 minutes, stirring often, then reduce to simmer for 2 hours while stirring occasionally to prevent sticking/burning.
4. float jalapenos on top for a touch ofheat, and added flavor. be careful not to break jalapenos during cooking, as this will cause more heat. For a bolder version, add 1/2 to a whole finely diced jalapeno.
5. after 2 hours of simmering and stirring, stir in all the beans, if too thick, add small amounts of water, and simmer another 15-20 minutes,.
6. You can top with shredded cheese, or finely diced onions or both.
7. serve with crackers on the side.
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