While this chili is absolutely delicious, I’ve since posted my favorite chili recipe ever. It’s the time I make it all fall and winter long, so I invite you to check it out!
Prep: 15 mins
Cook: 1 hr 20 mins
Total: 1 hr 35 mins
Servings: 10
Yield: 10 servings
INGREDIENETS :
° 2 pounds beef fresh ground
° 1 liter tomato juice 1 (29 oz) …
° 1 can tomato (15 ounces)
° can red kidney beans, drained 1 (15 ounce)
° can beans, drainer 1
° 1 onion, chop (about 1 1/2 cups)
° 1/2 cup celery cut into cubes
° 1/4 cup green pepper, cut into cubes
° 1/4 cup chili powder (use less for mild chili)
° 1 teaspoon ground cumin (use more for true flavor)
° 1 1/2 teaspoon garlic powder
° 1 teaspoon salt
° 1/2 teaspoon ground black pepper
° 1/2 teaspoon dried oregano
° 1/2 teaspoon sugar
° 1/8 teaspoon cayenne pepper
DIRECTIONS :
- In a large skillet, brown the minced meat. Filter the fat.
- Place the beef and remaining ingredients in a 6-quart saucepan.
- Cover the pot and allow the chilies to simmer for 1 to 1½ hours, stirring every 15 minutes.
Enjoy !