Chili

Ingredients:

  • 2 pounds ground beef
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • 1 (29 ounce) can pinto beans (with liquid)
  • 1 cup onion (diced)
  • ½ cup green chili (diced)
  • ¼ cup celery (diced)
  • 3 medium tomatoes (chopped)
  • 2 teaspoons cumin powder
  • 3 tablespoons chili powder
  • 1½ teaspoons black pepper
  • 2 teaspoons salt
  • 2 cups water

Directions

Brown the ground beef in a skillet over medium heat; drain off the fat.

Using a fork, crumble the cooked beef into pea-sized pieces.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours.

Note: For spicier chili, add ½ teaspoon more black pepper. For much spicier chili, add ½ teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5-6 jalapeño peppers to the pot.

Leftovers can be frozen for several months.

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