On my recipe, it's called "Dad's Chili," but since he couldn't replace it when it went missing, I now claim it as "My Chili"
3 lb coarse ground beefI've never used dry beans, but included it, since it was in the recipe. If you prefer fresh chiles to the canned kind, I have found that one average-sized jalapeno is about an ounce.
2 small green peppers, chopped
2 medium onions, chopped
2 cloves garlic, chopped
4 oz. green chiles or jalapenos, finely chopped
Cook beef, green peppers, onions, garlic, and chiles in oil until lightly browned. Then add:
2 T chili powder
1 tsp ground cumin
2 tsp salt
1 tsp cayenne pepper
1/4 tsp tobasco sauce
1 c water or beer
3-16 oz. cans stewed tomatoes, diced
Simmer 45 minutes.
3-15 oz. cans kidney beans*
Stir in undrained beans; cover and simmer for 30 minutes. Makes about 4 quarts.
* One pound dry kidney beans may be substituted. Soak beans overnight, then simmer for two hours before adding to chili.
1 comments:
Good job! I was able to cut and paste your recipe into Word, so now we have a copy again, too (since we can't seem to locate the original one). :o(
P.S. I renamed it "Jen's Chili" with a footnote. :o)
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